Soaking the meat

Recipes for all sausages

Soaking the meat

Postby damienhogan » Thu Mar 28, 2013 11:58 am

Hi,

I am looking at ways to incorporate cider or ales into the sausages and have been looking at different ways it can be done. I understand that for recipes that use rusk you can soak that in the liquid but has anyone ever looked at soaking the meat for a period of time? I am curious to know if anyone has and what the outcomes were.
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Re: Soaking the meat

Postby wheels » Thu Mar 28, 2013 1:05 pm

One way that people do it without adding too much liquid is to reduce the cider/ale by boiling it down.

HTH

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Re: Soaking the meat

Postby quietwatersfarm » Thu Mar 28, 2013 7:40 pm

taking the time to let the paste steep in the added liquid overnight before stuffing really helps with both flavour and avoiding excess 'wetness', especially if you give a quick mix up last thing and then just before stuffing. It leads to less loss through dripping during the hanging when you set the sausages after stuffing and intensifies the flavours right through the paste.
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Re: Soaking the meat

Postby wheels » Thu Mar 28, 2013 8:07 pm

Does the acidity in the cider affect the texture?

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Re: Soaking the meat

Postby captain wassname » Thu Mar 28, 2013 10:08 pm

I take it that you are talking of fresh sausage?
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