Green Specks in Kielbasa

[MartyOrt]

Hello all! I hope that this post is in the correct part of this forum, if it's not please accept my apologies.

I have been making my grandmother's old recipe for kielbasa for two years and have recreated it perfectly. Now I've decided to spend some time working on my own version of the stuffed sausage, but I'm having a problem. Once stuffed, after a few hours in the refrigerator green spots begin to form in the sausage. It appears to me to be some sort of oxidation (and appears to only happen around the mustard seeds), but I'm not really sure. If I freeze it immediately the spots do not appear. I'm not trying to make a cured/smoked sausage, but a fresh style.

Here's what's in the casing.

10 pounds pork butt
2 small onions (pureed)
3 cloves garlic (pureed)
1/4 cup salt
3 teaspoons black pepper
2 tablespoons mustard seed
2 tablespoons dill weed
2 cups cold water

Edit: I boiled a link that had the specks and hit an internal temperature of 165 and they went away and left no foul taste or smell on the cooked version. Not sure if that's important, but I wanted to mention it just the same.


Thank you for any help that you can all give me, and if this has ever been posted on before again forgive me. I used the search feature but didn't see anything that resembled this problem.

Thanks again!

Marty

[vagreys]

Some sulphur compounds will turn blood green. Mustard seeds contain at least two sulphur compounds that are part of what makes it hot. It could be a sulphur reaction. I've been using mustard seed in pork and venison for years, though, and have never noticed green spots develop around the mustard seeds.

[DiggingDogFarm]

Interesting!!!

I know that garlic, as well as onion, can also turn blue or green under certain circumstances.
Again, both are high in sulphur.


~Martin

[MartyOrt]

Is there a way to combat this?

[onewheeler]

Interesting!!!

I know that garlic, as well as onion, can also turn blue or green under certain circumstances.
Again, both are high in sulphur.


~Martin

Indeed! I made some leeks vinaigrette a while ago, with lashings of garlic, and it went a very disturbing blue-green colour. Tasted OK however.



Martin/

[MartyOrt]

Would using a curing product (cure #1 for example) stop this from happening?

[salumi512]

This is common for multiple reasons. Sulfer in tap water, young garlic, garlic exposed to sunlight. All of these things reacting with acid and curing ingredients can cause discoloration. Nothing wrong with the product other than the color.

It happens in pickling all the time. Usually from tap water or young garlic.

[Zulululu]

I have pureed onion and garlic together and it always seems to turn a light green colour.Appart from that if you are using dry dill is it not the dill rehydrating?