Brown paste when cooking sausages

[LouisJ]

Hi, when cooking the sausages I made recently they ooze a light brown paste.

Is this blood? I didn't use any rusk or breadcrumbs and I didn't dry them in a fridge, I froze them straight away.

What's the best way of avoiding it?

Many thanks

[LouisJ]

Ingredients were just

Pork shoulder
Pork fat (some middle, some belly)
Sage
Garlic
Pepper
Salt
Water

[LouisJ]

I might add, when i say ooze paste, whatever it is turns into a paste when in the frying pan, it doesn't actually come out of the sausage like that.

[onewheeler]

It sounds like normal degraded protein from liquid released during cooking. I find it especially with lower fat sausages when cooked slowly (mine are almost always cooked in the oven for 30 - 40 minutes). I'd describe it as a sticky (and tasty!) deposit rather than a paste.

Martin/

[LouisJ]

Thanks Martin.

How would i go about lessening the amount that appears? There is always quite a lot of it. And i don't get any when frying (or baking) shop purchased sausages?

[onewheeler]

If we're talking the same thing, maybe binder (rusk / breadcrumb) would reduce it. I never use a binder in "normal" sausages so maybe that's why we both see it (I don't ever see very much though)? Could be too much water - I don't usually add any to pork sausage (although a little helps lamb go through the stuffer). How much are you adding as a percentage of meat? Low quality pork with a high water content (Tesco's economy brand!) might have a similar effect.

It makes excellent gravy! Pour off the fat, add water and stir around on a low heat.

Martin/

[LouisJ]

I butchered half a pig and used the pork shoulder.

However i did use some water with no rusk so i expect that is probably what i am seeing each time i cook.

thanks for your help