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Hi everybody.

I am intending to use Oddleys Cumberland spice mix in a low fat sausage(sorry Oddley) and think I may need some MSG. I have spent 2 days looking on the web so please spare me the lectures.

Advice on usage rates (if you can find them) vary from 1gm to 5 gms per kilo. The best I have come up with is from this site here

http://forum.sausagemaking.org/viewtopi ... f19bde45b3

These come from sausagemaker who Im inclined to trust above the web.The usage rates in these reciepes are from 0.06% to 0.12% ie 0.6gms to 1.2gms per kilo.

I would appreciate a check on the maths and any comments re usage.

Jim

Jim

I can't help on the usage - it's not something I use, but why do you think that Oddley's Cumberland blend will need it?

It's not as if Cumberland's a bland mix - it generally packs a bit of a punch when compared to other British Bangers.

Phil

I use MSG quite a lot. It always adds the extra flavour, the umami,
http://en.wikipedia.org/wiki/Umami
The usage rate is difficult to quantify in my opinion. In my homemade blends I usually add a 1/4 to 1/2 a teaspoon to a batch of 1 kilo. This will work out at 1 gram per kilo.
I take this based on a chinese recipe I have that stated a teaspoon in any chinese recipe is enough.

Sorry, I wasn't suggesting that anyone shouldn't use it, just my surprise that such a distinctive mix may need it. I could understand it for a blander mix, but am surprised that this one cannot stand the reduction in meat/fat.

Phil

I have to say that even for flavourfull recipes it always adds a certain kinda...zing! or something.
Great stuff...it's just this third arm growing out of my back that concerns me....

John

I can appreciate that - it's the Mmm... moment - unfortunately it makes my throat tingle in a not nice way (as does Marmite - that's full of natural msg).

Phil

When my nephew has anything with MSG in it he gets stars in front of his eyes and violent headaches.

Phil.

I understand where your coming from Its just that when I made the low fat sausage it lacked a certain something (Idid use a Cumberland mix from Wesch.) So this time Im trying some additions I would appreciate a check on the math.

John. Go into a darkrened room room fora few months The pain in the brain will ease and one of the arms will drop off.
1 gm per kilo is about within what Im looking at

Many thanks : Jim

I buy all my pre-made blends from weschs, and I really like their cumberland blend. Oddleys is not that far off theirs...or is it theirs is not that far off his.
Have you tried the Wheels blend in the recipe section...this is a must try and better than most... IMHO.

John;

Do you think if I add say 1gm Msg per kilo Ishould adjust the salt level atall

Thanks Jim

Hi Jim,

Do you think if I add say 1gm Msg per kilo Ishould adjust the salt level atall

I'm not John, but no. I don't think so.

What I would suggest - and this as a general rule for any sausage mix, is to make up a little patty of the sausagemeat, fry it both sides in a non stick pan, and taste it.

I agree on that too. Just add the MSG and adjust nothing.
Try the pattie, your tastebuds will tell you all you need to know.
Let us know how you got on and take some pictures of your creation too...

Thanks guys Im still waiting for other ingrediants to arrive but I will post as soon as I have completed my experiments

Jim

johnfb
third arm? too bad it's ot a third leg. then i could send you all of my single socks.