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Honey Garlic Sausage
Posted:
Sat Dec 11, 2004 1:41 amby Canadian Links
I am looking for recipes for honey garlic sausage. Please help if you can.
Thanks,
Canadian Links
Garlic in Sausages
Posted:
Sat Dec 18, 2004 5:19 amby Parson Snows
Though I don't have a recipe for this, at least not at the moment. I offer the following advice to you.
The garlic (fresh) should be finely minced and included at at rate of 1/2 a percent of the sausage mix. For example 5 grams of garlic (fresh) per kilo of sausage mix.
hope that this is some use to you.
kind regards
Parson Snows
Honey Garlic Sausages
Posted:
Sat Dec 18, 2004 1:19 pmby Canadian Links
Thanks, Parson, for providing the ratio of garlic to meat. I will give it a try.
Regards,
Canadian Links
Posted:
Sat Dec 18, 2004 2:07 pmby Fatman
Canadian Links
I have never heard of a Garlic & Honey sausage , it sounds like you need to experiment with the ingredients and once you have reached a satisfactory conclusion then supply us with your version . ( Please )
Regards
Fatman
Honey & Garlic Sausage
Posted:
Sat Dec 18, 2004 3:01 pmby Parson Snows
I thought that might be the case as I have looked through everything that I have and found nothing, though that doesn't mean that it can't or won't work. I would never have thought of a Duck Sausage with Coriander (Cilantro), Fresh Ginger and Coconut Milk but it works great.
kind regards
Parson Snows
Posted:
Wed Dec 22, 2004 11:52 amby Jonty
I've dabbled with making a mustard & honey sausage. One thing to note is that the honey does caremelise/burn on the outside of the sausage(having an adverse effect on flavour - and making the pan a b*gger to clean) if you put too much in. I wasn't very precise with measurements or quantities when I made mine so the best advice I can give is start with a small amount and work upwards.
Posted:
Wed Dec 22, 2004 11:53 amby Jonty
I've dabbled with making a mustard & honey sausage. One thing to note is that the honey does caremelise/burn on the outside of the sausage(having an adverse effect on flavour - and making the pan a b*gger to clean) if you put too much in. I wasn't very precise with measurements or quantities when I made mine so the best advice I can give is start with a small amount and work upwards.
Honey
Posted:
Wed Dec 22, 2004 12:38 pmby Parson Snows
With honey it is important to remember that it is a great bacterial host, and the shelf life of these sausages will be less than if the honey had not been included.
kind regards
Parson Snows
Posted:
Wed Dec 22, 2004 6:20 pmby Fatman
Honey is the only natural food source I know which never goes off ! (must be good)
Fatman
Posted:
Wed Dec 22, 2004 6:40 pmby Oddley
Sugar and honey have anti bacterial properties in large concentrations. Like if you have too much sugar in a bread dough or put sugar on yeast it will kill the cells. But a dilute solution of either sugar or honey is an accelerant for bacterial growth.
The reason for this is like salt there is an imbalance between the water in the cell and outside and through osmosis actually explodes the bacterial cells.
I think I remember reading this somewhere.
Honey
Posted:
Thu Dec 23, 2004 5:49 amby Parson Snows
Oddley
thanks for the information. I was pretty sure that I was correct. If you remember where you read it I was be interested in the name of the book, etc.
kind regards
Parson Snows
Posted:
Thu Dec 23, 2004 10:02 amby Fatman
Take the lid of a jar of honey and see what doesn't happen.
Regards
Fatman
Posted:
Thu Dec 23, 2004 10:14 amby Oddley
Fatman please don't think I am in any way disputing what you have said. In fact I agree with you honey in large concentrations is an anti bacterial agent. Also has been used in medicine for hundreds of years.
But in low concentration it is an excellent food for bacteria. Mead could not be made if honey in low concentrations killed bacteria. As yeast is very similar to bacteria.
Posted:
Thu Dec 23, 2004 10:54 amby Fatman
Oddley
Not in the slightest am I offended I am just encouraging the debate, in fact I can see your point if impurities i.e. water were to be added to the honey.As for medical matters honey has been reintroduced lately, you can now be treated with inpregnated bandages for sores and other skin related injuries/ailments. I am led to believe that honey is the purest food source in the world.
Regards
Fatman
Honey
Posted:
Thu Dec 23, 2004 11:42 amby Parson Snows
The information contained in the following sites basically states that honey at a rate of at least 15 % would be required to inhibit most bacterial growth and at a rate of 30 % to inhibit all bacterial growth. This would be impractical in a sausage recipe.
http://www.nhb.org/download/factsht/antiox.pdf.
http://www.medbc.com/annals/review/vol_ ... 4n1p22.htmhttp://www.nhb.org/download/factsht/yogsafet.pdf.
www.apis.admin.ch/en/bienenprodukte/ docs/honig/antibacterial_e.pdf
kind regards
Parson Snows