Hi all
I'm considering the implications of using fresh fruit vs dehydrated fruit in fresh sausages. Recently tried the PBJ Sausage and found the fresh grated pear to work brilliantly. I am wanting to put together a sweet and spicy pork sausage using a curry powder mix for the spicy and chopped dates as the sweet (or mango when in season). Currently I only have access to dried dates which I can rehydrate otherwise I have to travel for fresh dates which is a hassle. The only other ingredients in the S/S Sausage would be salt and 70/30 pork/fat.
Does anyone have a guideline in terms of using fresh vs dehydrated fruits to get that sweetness coming through? I want to avoid using other sweeteners like jam, sugar, etc. if possible.
Thanks
Chris