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Is there any reason not to use fresh herbs in fresh sausages? Not talking cured only fresh if it matters.

Just wondering.

No, but the sausages' keeping qualities are reduced (you could blanch the herbs of course). This is of course the reason why fresh herbs shouldn't be used in cured sausages.

Vindii wrote:Is there any reason not to use fresh herbs in fresh sausages? Not talking cured only fresh if it matters.

Just wondering.

They're great.

Phil

grisell wrote:No, but the sausages' keeping qualities are reduced (you could blanch the herbs of course). This is of course the reason why fresh herbs shouldn't be used in cured sausages.

So they lose there flavor faster than dried? Even if frozen?

fresh herb in fresh sausage are more than acceptable.You would need to eat within 2 days or freeze,
I must admit that I have no idea how freezing may affect the flavour but given that you would need higher quantities of of fresh as opposed to dried I would think frozen would be good.
Try a small amount and please post back.

Jim

No, pardon my English. I meant that the sausages won't keep for so long, i.e. they will be spoiled earlier. Sterlilization by boiling of the herbs (or irradiation in the industry) will make the sausages keep longer. I read somewhere that fresh sausages with fresh herbs should not be kept refrigerated for more than 24 hours before freezing or consumption, whereas the limit is 4-5 days for fresh sausages with sterile herbs and spices.

I can feel a new recipe coming on!

Phil

I think that mashing or processing the fresh herbs to a pulp with the salt and sugar (if there is any in the recipe) before mixing them with the meat could be a good idea. That would probably kill most of the bacteria present on the herbs. Although I can't guarantee any reliability, I know that that treatment has been recommended when using fresh garlic and chili in salami.

André

I think that you are mixing two different thing here. Vindii is talking about: "fresh herbs in fresh sausages? Not talking cured only fresh". Not air-dried Salami.

In which case captain wassname's advice is sound: "fresh herb in fresh sausage are more than acceptable.You would need to eat within 2 days or freeze".

Anything else may be interesting, but is superfluous.

Phil

André

I think that you are mixing two different thing here. Vindii is talking about: "fresh herbs in fresh sausages? Not talking cured only fresh". Not air-dried Salami.

In which case captain wassname's advice is sound: "fresh herb in fresh sausage are more than acceptable.You would need to eat within 2 days or freeze".

Anything else may be interesting, but is superfluous.

Phil

Correct, Phil. Sorry.

Thanks guys.

Sorry lads, no offence intended - but it all seemed to be getting a bit 'out of hand' for what is a fairly simple question.

captain wassname wrote:I must admit that I have no idea how freezing may affect the flavour

I believe [of what I have seen and done] there is a blooming effect while frozen somewhat the same as Parmigiano-Reggiano

but given that you would need higher quantities of of fresh as opposed to dried

In my umbel opinion I think we might have this turned around, fresh is more pungent so therefore not as much needed, dry herbs/spices lose flavour so you need more. In saying all that I would strongly advocate of keeping diligent notes down to the things that you take for granted.

should have thought a bit more before I posted..My train of thought was that 5 grams of dried herb would contain a load more herbs than 5 gms of fresh but I didnt think about the fresh being loads more flavourful.
Anyway fresh is always better.

Jim