Pork and Apple Sausage

[mullsey]

Hi

Please bare with me as I am new to sausage making and I am going to try my first batch at the weekend. I have decided to make a pork & apple.

I have found a recipe on the forum and it refers to 7% apple juice. How does this relate to the volume of the apple juice.

If I was to make 1 kilo for example does it mean I would use 70gramms of apple juice. Sorry if this sounds a little dim

Thanks

[Richierich]

That is how I would interpret it. Although most recipes I have used have refered to liquids in ml's and when %'age is used it refers to the dry ingredients.

I am sure someone else will be along later to put me right or otherwise.

[wheels]

The 7% apple juice is, as you surmise, 70gm per kg meat. In sausage making and curing it's not unusual to refer to liquids by weight as it's easier to measure more accurately this way. 70gm is nominally 70ml.

Phil

[BriCan]

Apple sauce (unsweetened) is better than apple juice and apple is better than both.

Since producing a pork and apple sausage at collage in 65 I have always used apple ..... taste much better.

Robert

[captain wassname]

Robert is quite right apples are best, finely chopped.I use Granny Smiths as Bramleys tend to go to mush and leave a soggy sausage.
Here is a recipe I used You could use apple juice as the liquid or a cider reduction,or if you wanted to be a bit more extravegant Calvados.

http://forum.sausagemaking.org/viewtopi ... 8cab#34804

Best of luck
Jim