Using fruit in a fresh sausage
Posted: Thu Aug 11, 2016 6:45 am
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
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