Beer in sausage?

[grisell]

I kind of thought that you guys would do it for me...

[wheels]

Me be seen buying lager? You must be joking, they'd bar me from my local pub for that!

[Massimo Maddaloni]

Wheels,
how come that the British and the Flemings are virtually the only Europeans who prefer ales over lagers?
Regards
Massimo

[wheels]

Massimo

I've drank 'lager' in Germany: it was superb.

If you've ever had it in the UK, it is invariably a sugary solution made for kids, or a high alcohol drink that, at my local, we call 'wife beater'.

I've nothing against Lager - when it's made properly - regrettably that's not what we get in most pubs in the UK.

It's as simple as that really.

Phil

[captain wassname]

Hi Ive tasted the beer and its almost exactly what I was aiming at Ive more or less decided that I will go with soy protein instead of rusk
Am I correct in assuming that soy protein will absorb up to 10 times its own wight in beer?
is this OK

http://www.google.co.uk/products/catalo ... 0BEPMCMAY#

Phil: I havent forgotten the promise of some beer to use as you think fit.It really needs more time conditioning before its in good nick for drinking.
I will report back when Ive made the sausages.

Jim

[wheels]

Jim, you're a gent! When I make it to the Lakes we'll have to share a glass or two.

Phil

[captain wassname]

No worries Phil Im almost certainly in Leicester early Aug.
Am I looking at the right stuff and are the numbers right?

Jim

[wheels]

Oops sorry! Yes, it certainly looks like the right thing. Sausagemaker advised that this stuff from Holland & Barrettt is the right stuff - yours certainly looks the same:

http://www.hollandandbarrett.com/pages/ ... prodid=221

He says that it holds 5 times its weight in fat and water:

http://forum.sausagemaking.org/viewtopi ... late#21080

But can I ask why? Can you not just adapt the Bookham Boozy recipe to get what you want? Personally I would consider Soya Protein as more of a fat stabiliser than filler as in this example by Sausagemaker:

http://forum.sausagemaking.org/viewtopi ... soya#33133

However, knowing you, there's no doubt a cunning plan behind it all?

HTH

Phil

[captain wassname]

Im going to use lean pork and tapioca starch in my usual way (tapioca starch helps a bit with liqid retention)

72.5% pork and TS
2.5% spice mix
5% soy protein
20% beer.

Thats the intention anyway.Ill mix the pork,soy and spices and slowly start to add beer if it starts to get too sloppy Ill add a bit more protein or maybe some rusk. Soy protein is on order so back end of next week I should be in a position to report back.
Im quite excited.

Jim

[captain wassname]

Phil very informative links
Many thanks.

Jim

[wheels]

Stuff it quick Jim - Soy protein (in my experience) sets the sausagemeat like nothing else!

Phil

[captain wassname]

Cheers mate Ive found some pea protein as well all on Amazon Ill get a pack of each.
Ive been thinking about using pea protien for a year or two.

Jim

[wnkt]

I just happened on this at the sausagemaker.com site it is basically dried beer powder... http://www.sausagemaker.com/91056beerbuds.aspx
"Contains Malto Dextrin, Corn Syrup, Hops, Barley and Yeast"

[wheels]

What will they think of next!

[grisell]

Have you guys thought about reducing beer over a slow fire to bring down the water content? I use that method with wine in salami. But maybe beer will caramelize too much (?).