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I received a bottle of Laphroaig single malt whisky as a gift yesterday. The thing is that I don't like it. I think it could be used in sausage, especially considering its smokey flavour; maybe in combination with beer. Has anyone tried malt whisky in sausage?

I think the challenge would be coming up with flavors that would work with the strong peat smoke flavors of an Islay scotch. I'm having a hard time imagining that, myself. I don't think of drinking Laphroaig with food.

I have recipe for chutney with malt whiskey which is very good. It's on line somewhere under marrow(courgette) and malt whiskey chutney. I have it in my recipe file in England, but I wont get back til next week. Never had it in sausages though, but the chutney goes well with them.

Jen

I think vagreys may be right. It may be the wrong smoke flavour. If the whisky is not to my liking as it is, I probably won't like it in a sausage recipe either.

BTW, I just tasted it again, after maybe twenty years since the last time. The first glass was awful, the second much better. Now I'll try the third...

(Have you ever heard a worse excuse...)


Luckily, it is just a 35 cl bottle, and not even full when I got it.

It always reminds me of TCP:

http://en.wikipedia.org/wiki/TCP_(antiseptic)

I'd steer clear of it, in/or with food. In fact, I just steer clear of it point blank!

Phil

I had to think about this one, as I enjoy a wee dram of the peaty varieties, and would personally never consider them for cooking. But having said that, I'd probably try making a vinaigrette, or perhaps using it in a savoury sauce like an Espagnole, or a simple meat sauce by using it to deglaze.

If you don't like it why would you add it to sausage then you will have a batch of sausage that you won't like. Either give it away or pour it out.

No problem anymore! The fifth and last glass was the best! A neighbour helped me with the last sip.

Now, back and sober, I still think vagreys was right. Peat smoke is not the same as hickory or alder. I talked to a few friends that love smokey Scotch whiskey (is it spelled whiskey or whisky, smoky or smokey ? ), but neither of them have found it to be useful in cooking.

But how about a neutral Scotch in combination with beer? Since beer is excellent in sausage (I've tried), whiskey with its "malty" flavour would maybe work too.

grisell wrote: Since beer is excellent in sausage (I've tried), whiskey with its "malty" flavour would maybe work too.

The way I would go [please remember my tag line] would to use it in some type of salami --- I use Rum, Wine as well as cognac with great results

I wouldn't touch it with a barge pole for any sausage/salami!

FYI André, most Scottish Whisky is spelled without the extra 'e'. Most Irish Whiskeys have the 'e'. I'm loathe to say 'all', as someone will no doubt prove me wrong!

Phil

wheels wrote:I wouldn't touch it with a barge pole for any sausage/salami!

Are we talking about what he siped or all in general ??

Hi Andre,
Good single malt whisk(e)y is designed for one thing only and that is to sooth the tongue and tonsils of the drinker.
It's a crime to use it for anything else.
Regards,
Jan.
Brisbane.

crustyo44 wrote:Hi Andre,
Good single malt whisk(e)y is designed for one thing only and that is to sooth the tongue and tonsils of the drinker.
It's a crime to use it for anything else.
Regards,
Jan.
Brisbane.

I don't know about that. Athelbrose is pretty good made with a nice Speyside.