Need a Oktoberfest Sausage Recipe

[JohnBKK]

There are 2 ways to use MSG and phosphate

1) To produce cheap and make alot of profit - the bad way

2) To actually improve on the taste/flavour/quality of the product by using them in moderation, just enough to achieve the desired effect.

Its like rusk. A better word for bread-crumbs -
Most people think that rusk is a cheap way to replace pork in sausages. This may be the case in the UK, but not here.
I add rusk to my english sausage - even though the rusk is actually more expensive than the pork meat here but I add it simply because I want to achieve the correct flavour and texture - the rusk does actually influence the flavour -

[Lee]

[quote="JohnBKK"] rusk is actually more expensive than the pork meat here quote]

thats it, I'm moving Bangkok

[Lee]

There's a common misconception that MSG is an artificial chemical of the industrial age. It's been around for more than 2000 years and it's a natural chemical, as JohnBKK expalined.
David

Glutamate has been around since the dawn of life as the anionic form of Glutamic acid, an amino acid in protein.
MSG however has only been around since the 1940's, and while it may be nature identical, it is an industrial manfactured chemical. Not that this means it's unsafe or anything though.

[JohnBKK]

A few exerps:

it's made naturally from boiling dried kombu seaweed; it can also come from dried shrimp or bonito flakes, or from fermented soy. More cheaply and easily, you get it from a tin, where it is stabilised with ordinary salt and is thus monosodium glutamate.

Marmite, with 1750mg per 100g, has more glutamate in it than any other manufactured product on the planet

Glutamat is made in an industrial fermentation process and than stabelized in salt - MSG = I wouldnot call that manufacturing

[Lee]

A few exerps:

it's made naturally from boiling dried kombu seaweed; it can also come from dried shrimp or bonito flakes, or from fermented soy. More cheaply and easily, you get it from a tin, where it is stabilised with ordinary salt and is thus monosodium glutamate.

Marmite, with 1750mg per 100g, has more glutamate in it than any other manufactured product on the planet

Glutamat is made in an industrial fermentation process and than stabelized in salt - MSG = I wouldnot call that manufacturing

We'll have to disagree on that one then, I'd definately call an industrial fermentation process followed by a chemical reaction (it's not just mixed up with salt) manufacturing for sure.
Plus you don't know where the chemical stock for the fermentation comes from. I very much doubt that its dried Kombu seaweed, more likley fish guts and chicken waste.
The Ajinomoto (spelling?) MSG factory looks like an oil refinery for a good reason

I've absolutely nothing against MSG (although you need a very light touch), but don't be fooled into thinking that a nature identical product is made by a natural process. Eg. another amino acid used for flavourings is cysteine, nice and natural you'd think, but it's chemically cracked from feathers in a very harse chemical process. Some of the background in these 'natural flavours' can be a bit grim.
Wheter people care or not is entirely up to them (I don't actually, just for the record), but it's nice to know the facts.

[Nafe]

Where can I get phosphate from? Is it the same as Supaphos on this website?

[JohnBKK]

Well Lee, lets agree to disagree than
I do agree with you on the light touch though since a small amount is all that's necessary -

Sodium Phosphate (food grade) should be available from any decent food chemical supplier in your area - make sure to add no more than 0.5% maximum - better 0.3%

[Lance Yeoh]

Guys,
There is a Ajinomoto factory about 7-8km from where I stay and I'll pass it everyday on my way to work and also to church. All I can say is "the place stinks!" you better hope to be upwind when you pass it coz the pong is quite unbearable.
They end product itself (MSG) it totally different. A bit of it make food taste better but the problem lies in the excessive usage of it. If you get to see the way some of the people use it here, you'll be wondering if it's safe as well.
Cheers.
Lance

[saucisson]

Apparently MSG is commercially made by fermenting starch, sugar beets, sugar cane, or molasses, which surprised me.

Dave

[JohnBKK]

Hi,
just ha d 7 pintsso I do not take responsibillity for this ojne

Had my latest FDA certificate today ... hurray ... well mind you, its costing a fortune .... having 10 different sausages, 8 different pate's and other food itmes on sale and heret hey want a different certificate for each one ......

what the heck...... ue little MSG and it is good !~

Wow the "old specjled hen" really kicks in

[saucisson]

You can get Speckled Hen in Bangkok? Dare I ask how much you pay for it?

Dave

[Nafe]

I am sure I have posted this recipe before . I think this is an old thread revived by some one who didn't look that its over a year old. But I'll post the recipe again. It mimics the Schnieder Oktoberfest very closley.

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links

After you simmer them can you put in the fridge or do you have to eat straight away, also is the simmering the cooking or is it a pre cook before you grill etc..



Ta


Nafe

[Big Guy]

After I simmer (poach) them I let them cool, package and freeze what I can't eat at that time. Thaw and grill when the mood strikes me.

[Nafe]

Hi BigGuy, sorry for the constant questions but is Prague powder listed as cure number 1 on this site?


Ta



Nafe

[Big Guy]

Yes Cure #1, I should have stated Prauge powder #1.
Sorry.
I'm making hot dogs today.