www.sausagemaking.org

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.

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

HTH

Phil

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.

Does the acidity in the cider affect the texture?

Phil

I take it that you are talking of fresh sausage?