To preserve or not to preserve.........
Posted: Mon Apr 11, 2005 7:40 pm
To preserve or not to preserve - that is the question. Please can some one educate me about the following:
1) how much longer does a preserved sausage last?
2) what difference is there in the taste (if any)?
3) where do you get the preservatives from and how much do they cost?
This really is a sticky one for me because as far as I am concerned to preserve a sausage really defeats the object of making your own. However I now have a few people (and pubs) that would like to take my game sausages in season and I was wondering if preserving was the way forward to enable me to supply them fresh rather than frozen?
On a seperate note, this weekend I made a pheasant and apricot sausage, cooked them all in the oven, froze them down, (reason being the pheasants were frozen from the end of the season) and have just bought a couple back to life in the micro. Results really are very good.
Thanks one and all for your time and advice it REALLY is very helpful.
1) how much longer does a preserved sausage last?
2) what difference is there in the taste (if any)?
3) where do you get the preservatives from and how much do they cost?
This really is a sticky one for me because as far as I am concerned to preserve a sausage really defeats the object of making your own. However I now have a few people (and pubs) that would like to take my game sausages in season and I was wondering if preserving was the way forward to enable me to supply them fresh rather than frozen?
On a seperate note, this weekend I made a pheasant and apricot sausage, cooked them all in the oven, froze them down, (reason being the pheasants were frozen from the end of the season) and have just bought a couple back to life in the micro. Results really are very good.
Thanks one and all for your time and advice it REALLY is very helpful.