Cheese in sausages

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Cheese in sausages

Postby Josh » Fri Jul 22, 2005 8:16 am

Quick question.

When you're sticky cheese into a sausage do you adjust the ratio of pork fat to account for the fat in the cheese?

I'm thinking of something with parmesan I reckon.

Ta
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Re: Cheese in sausages

Postby sausagemaker » Fri Jul 22, 2005 2:48 pm

Hi Josh
Josh wrote:Quick question.

When you're sticky cheese into a sausage do you adjust the ratio of pork fat to account for the fat in the cheese?

I'm thinking of something with parmesan I reckon.

Ta

No you need to adjust the rusk & water ratio, although if you are just using parmesan I would only reduce the rusk

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Postby aris » Fri Jul 22, 2005 3:01 pm

If using parmesan, I would have thought you would need to adjust the salt too.
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Postby Josh » Tue Jul 26, 2005 9:08 am

Cheers all.

I'd forgot about the saltiness of the parmesan.
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Postby sausagemaker » Fri Jul 29, 2005 1:22 pm

Hi All

Sorry I never gave the salt a thought.
How much salt is in the cheese?,Its 3% in the rusk.

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Postby aris » Fri Jul 29, 2005 1:28 pm

Who knows - maybe check the label of a pre-packed piece of parmesan at the supermarket and check the sodium level.
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Postby sausagemaker » Fri Jul 29, 2005 4:09 pm

Hi Aris

Good thinking, I have just checked the Galbani Brand grated parmesan & it's 2.75% salt. So with rusk at 3% there is no need to adjust the levels

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Postby Paul Kribs » Fri Jul 29, 2005 4:55 pm

Good points regarding the salt already present in the cheese. I am seriously considering making a sausage containing Greek Feta cheese and some finely chopped black 'breakfast' olives... both are quite salty to start with. I reckon it will need some gentle experimenting as I go. I am intending to freeze the cheese and grate it for dispersal through the mix, as opposed to having larger lumps. My local family butcher does sundried tomato and olive sausages and they sell, so I've no reason to believe the addition of some Feta will be detrimental to the product.

I suppose I could always have a traditional pork sausage with some Feta and olives on the side.. no experimenting :wink:

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Postby Josh » Mon Aug 01, 2005 10:55 am

I make burgers with minced turkey, feta, kalamata olives and then red onion and oregano whcih may be a nice addition to the sausage.
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