Page 1 of 1
looking for applewurst recipe, preferrably using applesauce
Posted:
Sun Feb 28, 2010 8:12 pmby jung8881
new meember hope this is the right way to do things and some folks out there have applewurst recipes
Posted:
Sun Feb 28, 2010 8:19 pmby wheels
Welcome Jung.
There's one here:
http://www.theingredientstore.com/foodp ... s;read=490
I can't comment on whether it's any good as it's not a sausage I've come across before.
Phil
Posted:
Sun Feb 28, 2010 9:13 pmby mitchamus
you could try one of the Cider recipes on here.
where the main flavours are reduced cider, sage and dried apple.
Posted:
Fri Mar 05, 2010 8:15 pmby captain wassname
Hello and welcome Jung
Could you be a little more specific.Are you looking for a sausage with or without filler (breadcrumb,rusk)?
I take it that you are looking for something in the way of apple that is more mushy rather than chunky?
Any idea as to what your looking for in the way of herbs and spices?
Its not too hard to work out a recipe if you have a rough idea of what your looking for.
If you post back Ill do my best to help wok out a recipe.
Jim
applewurst recipe
Posted:
Sat Mar 06, 2010 1:00 amby jung8881
We are looking for an applewurst for use at breakfast.
Our sausage making recipes do not use filler.
Yes, looking for more mushy than chunky.
In the way of spices and herbs we keep things very basic.
Beyond salt and pepper we use on ocassion a little garlic, sage, thyme, ginger, onion and nutmeg.
Thanks for your help
Posted:
Sat Mar 06, 2010 12:05 pmby captain wassname
Hi jung.
This may be a little more difficult than I at first thought. Over here we make our apple sauce from cooking apples,usually Bramleys (takes 5 mins)but from a quick look on the net it would appear they ar not readily available in the U.S.
So maybe some alternative either stew up some apples and mash them or maybe use pie filler
The sausages I made used small cubes but no reason why not to use mash.
Apple content is about 13% (any less and I couldnt taste the apple).and spice mix about 2.25% Spice mix should be at least 50% salt make the rest up with spices. leek goes well with apple or a mild onioin,nutmeg a bit of pepper maybe a bit of cinnamon.
Its easiest if you grind up a pound or so of meat and add the apple sauce and then make up 4 or 5 different spice mixes. Make up 4 or 5 patties and decide on which is best.
Once you have decided on the nicest tasting one make up a complete mix for stuffing
Due to the high liqid content of the apple sauce it maybe a good idea to have a small amount of breadcrumb available to get the mix to a good consistancy for stuffing.
I know this isnt a recipe as such but I feel it is a pointer for you to create a sausage that is uniquely yours.
Best of luck
Jim
Posted:
Sat Mar 06, 2010 12:51 pmby Oddley
Mennonite or Amish sausage, from what I understand is normally very simple. So for the pork part:
97.8% Pork 80% vl
2% Salt
0.2% black pepper
Then I would imagine the butcher would call on his wife to produce an apple pie filling, including sugar and a little cinnamon. Add to pork mixture (experiment with quantity), mix very hard until myosin development and stuff.
This would be how I would go about making it. If any of this works, please reward our hard won experience and tell us.
good applewurst recipe
Posted:
Wed Mar 24, 2010 3:08 amby jung8881
ended up using a normal pork sausage recipe (largely salt and pepper, no sage or onion for sure) and adding to it sweet apple sauce in a ratio of 20 lbs of meat to about 7-9 lbs of apple sauce. Thus a meat to apple sauce ratio of about 3:1 down to 2.5:1. Found we did not care for cinnamon being added, even in the smallest amount. Thanks for everyone's input.
Jerry