green sausages

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green sausages

Postby senorkevin » Wed Sep 17, 2014 9:07 pm

Why are some of my sausages turning green?
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Re: green sausages

Postby wheels » Wed Sep 17, 2014 11:22 pm

Oops, perhaps you'd better tell us more?
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Re: green sausages

Postby senorkevin » Thu Sep 18, 2014 3:49 pm

I haven't changed anything in my process only that I had stored them in my local butchers "cold" storage at night.
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Re: green sausages

Postby wheels » Thu Sep 18, 2014 4:55 pm

I'm not sure I dare ask, but "Green on the outside, as in mould?"; "Green on the inside as in rotten?"; "Consistently green, or in areas?"

Photo?

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Re: green sausages

Postby senorkevin » Thu Sep 18, 2014 6:49 pm

Green on the inside. Nothing of mold
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Re: green sausages

Postby wheels » Thu Sep 18, 2014 7:18 pm

Were they fresh, or did they have cure in them?
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Re: green sausages

Postby senorkevin » Thu Sep 18, 2014 8:16 pm

Fresh. I didn't know you could put cure in them
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Re: green sausages

Postby wheels » Thu Sep 18, 2014 8:43 pm

No, you don't in fresh sausage, but an overdose of nitrite/nitrate can cause a green (ish) colour. I was "clutching at straws" for an answer, 'cos I'm at a loss as to what it was.

Maybe do a small trial batch to see whether it happens again? If it does, take photos and post them and the recipes here. If not, just put it down as one of those mysteries of life.

Sorry not to be of more help.

Phil
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Re: green sausages

Postby senorkevin » Thu Sep 18, 2014 9:03 pm

I did another batch and they have turned red, almost like beef!
Who knows!
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Re: green sausages

Postby yotmon » Fri Sep 19, 2014 7:53 pm

Make some white ones and you've got a Mexican flag :P
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Re: green sausages

Postby wheels » Fri Sep 19, 2014 11:01 pm

yotmon wrote:Make some white ones and you've got a Mexican flag :P


Makes me wish that there was a 'Like' button! :lol: :lol:

Seriously though, you've had green, you've now got red: it's almost certainly some form of contamination.

Use your own fridge to bloom the sausage. If you didn't have the problem before you changed fridge, then the answer's that simple. You don't always have to know the reason to know the answer!

Maybe even change your salt?

I'm sure that analysing your ingredients, and method, will provide the answer.

Phil
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Re: green sausages

Postby senorkevin » Tue Sep 23, 2014 1:00 am

I 99.9% sure that was his fridge. I have since made more without problems.
I was thinking that about the flag. Would have been great for the 15th of September!!
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