Hanging sausages

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Hanging sausages

Postby kil2k » Mon May 11, 2015 9:29 am

Morning fellas. I keep reading that sausages should be hung for a while before heading to the fridge to bloom overnight. Is this to dry them out? Is it necessary? How long should they be hung for, and what do you guys use to hang them on?

The last 2Kg batch of Lincolnshires I made were placed straight in to a large foil tray after linking, then sent to the fridge. I did notice a small amount of liquid in the bottom of the tray, so would hanging the sausages beforehand avoid this? Most importantly, does it produce a better sausage?
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Re: Hanging sausages

Postby NCPaul » Mon May 11, 2015 10:42 am

I've never hung them; I do bloom them on racks so that the air can dry them evenly in the fridge. Blooming does allow for the salt and spices to integrate and it helps to set the links. If you notice a lot of water coming from the sausages, there may be problems with the meat, recipe or process.
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Re: Hanging sausages

Postby kil2k » Mon May 11, 2015 11:26 am

Thanks, NCPaul. There was only a very small amount in the bottom of the tray, and that was after they'd been sitting in the fridge for two days. I also put a lid on the tray when they were in there. Would it be better to leave it open?
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