Chinese and Indian Style Sausage

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Chinese and Indian Style Sausage

Postby Fingers » Tue Feb 14, 2017 2:22 pm

Hi Folks

I am thinking about a Chinese (not Lap Cheong) and Indian style sausage and can find very little info on either. There may well be very good reason for this, but going to give it a go regardless.

I am thinking Chinese style something involving;
100% Pork
fresh chopped ginger,
chopped garlic,
chopped spring onions,
soy sauce,
rice wine vinegar,
chopped bamboo shoots
chopped water chestnuts
5 spice.

The Indian one simply using the same sort of spice mix you would for creating a curry, possibly adding natural yoghurt into the mix.

Anyone got any thoughts or experience on these two?
Fingers
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Re: Chinese and Indian Style Sausage

Postby NCPaul » Tue Feb 14, 2017 5:38 pm

Both soy sauce and rice wine vinegar will compromise the sausage bind. I posted a solution for using soy sauce here:

viewtopic.php?f=2&t=11458

This thread may also be of use to you as well:

viewtopic.php?f=6&t=12328

Using yogurt would also be introducing acid and could work against the sausage bind.
Fashionably late will be stylishly hungry.
NCPaul
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Re: Chinese and Indian Style Sausage

Postby Fingers » Tue Feb 14, 2017 5:59 pm

Ahh Cheers NCPaul

Just so I got this right

Kikkoman soy sauce 90 g
Sherry 20 g
Baking soda 0.75 g
This will adjust the pH to 6. Carefully (foams a lot) reduce this to 80 g in a pan on the stove, then cool completely.


Are you boiling up just these three ingredients? And how did these turn out?

Natural Yoghurt is quite acidic around 3 which is quite a bit more than soy sauce so I guess a little more Baking soda needed to equalise it.
Fingers
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Posts: 122
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Location: Northumberland. UK

Re: Chinese and Indian Style Sausage

Postby NCPaul » Tue Feb 14, 2017 6:17 pm

Yes. I thought they were very good. I reduced the liquids to minimize the amount of breadcrumbs I would need to add. For chicken sausages I like some breadcrumbs added since without they can seem rubbery.
Fashionably late will be stylishly hungry.
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Re: Chinese and Indian Style Sausage

Postby Fingers » Sun Feb 19, 2017 3:18 pm

I have to say this again.

Thanks for the bicarb tip NCPaul, its transformed the bind in all my sausage with acid, be it wine, vinegar, yogurt, tomato's etc. Just 0.4-6% is all that's needed for me, not a hint of it in the flavour but doing what's needed.

Top tip.

Thanks again
Fingers
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Posts: 122
Joined: Thu Feb 18, 2016 2:46 pm
Location: Northumberland. UK


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