www.sausagemaking.org

Hello every body,

It seems a very long time since I last posted or asked a question.

Has any body used "cook in sauce" to flavour sausages??

I am thinking of using Sharwoods stir fry spicy tomato szechuan and
Sharwoods stir fry Thai sweet chilli & lemon grass in another small batch.

My mind thinks (but not often) of using about 80% pork 10% crumb and 10% stir fry sauce. Not sure what the consistancy will be like so I am prepared to add cold water.

If any one has used any type of sauce before let me know please, I will be mincing at about 11:00 in morning....the pork!

Ta ever so

Well I had a go.

Not a huge sucess. The sausage meat was a little wet even with no added water. I am not sure if the crumb was capable to absorbe the sauce. If I where to try it again, I would increase the cook in sauce to at least 15% to give a more powerful taste and possibly the crumb even greater to absorbe the extra liquid. which would reduce the meat content.

If any one else wishes to try, please share your results. If sucsesful, it could add a new dimension to sausage flavouring!?!?

I guess that a major content of these sauces is water?

Phil