Hello all! I hope that this post is in the correct part of this forum, if it's not please accept my apologies.
I have been making my grandmother's old recipe for kielbasa for two years and have recreated it perfectly. Now I've decided to spend some time working on my own version of the stuffed sausage, but I'm having a problem. Once stuffed, after a few hours in the refrigerator green spots begin to form in the sausage. It appears to me to be some sort of oxidation (and appears to only happen around the mustard seeds), but I'm not really sure. If I freeze it immediately the spots do not appear. I'm not trying to make a cured/smoked sausage, but a fresh style.
Here's what's in the casing.
10 pounds pork butt
2 small onions (pureed)
3 cloves garlic (pureed)
1/4 cup salt
3 teaspoons black pepper
2 tablespoons mustard seed
2 tablespoons dill weed
2 cups cold water
Edit: I boiled a link that had the specks and hit an internal temperature of 165 and they went away and left no foul taste or smell on the cooked version. Not sure if that's important, but I wanted to mention it just the same.
Thank you for any help that you can all give me, and if this has ever been posted on before again forgive me. I used the search feature but didn't see anything that resembled this problem.
Thanks again!
Marty