Guinness sausages

[Oddley]

I think the answer to the question is, we in Britain seem to be one of the only countries in the world, to use cereals in our sausages i.e.. rusk, breadcrumbs, flour, etc. Yeast's food is primarily sugar and starch. As we put a significant amount of these substances in our sausage, I don't suppose it is surprising to get a growth of yeast. Even in the fridge or frozen yeast will still survive and multiply though at a reduced rate.

[Paul Kribs]

I had some of my guinness and prunes sausage about 2 weeks ago and they were still very nice, having been frozen for about 2 months. No sourness at all. I have found another pack in the bottom of the freezer (last ones) and will have them next week. Having Lancashires today though. The wife states that she doesn't like black pudding so it should be quite interesting.

Regards, Paul Kribs

[Oddley]

Hi Paul

You reduced the Guinness down before using didn't you? if so this would have killed any yeast cells off.

I love Lancashire sausages.

[Paul Kribs]

Oddley, yes I reduced the guinness right down, and yes again.. the wife really enjoyed the Lancashire sausages, so did I.. superb.

Regards, Paul Kribs

[Spuddy]

Yes I think Spuddy could be right in the fact that the term sour could be used as a generic term for off flavours.
However in my experience the meat did turn sour even after freezing & one can only go by the adage if something tastes sour then it's sour, either way it's inedible.

Regards
Sausagemaker

Thinking about this, I was a distracted on this one:
The "sour" in this case is due to the production of Acetic Acid.
Yeast and natural sugars ferment to produce alcohol, the presence of another bacteria called acetobacter causes a secondary fermentation and the alcohol is converted into acetic acid (a primary constituent of vinegar).
I'm sure it is this that sausagemaker is referring to and is definitely undesirable (and, yes inedible).

[Oddley]

Acetobacter seems a good candidate, An initial fermentation is not really necessary because you are adding ethanol in abundance, in the beer, which is the primary food for acetobacter. but a primary fermentation would exacerbate the situation making the sausage more sour.

This doesn't really explain why it don't happen with wine and salami. Unless we were mistaking the taste of acetic acid for lactic acid.

I would like to know how sausagemaker got over the problem with his boozy bangers. Was it the addition of Sodium Metabisulphite?

[kajady]

Hi ya all

mmm good english draft. Now I was wondering about the content of carbon dioxide in a can or bottle of the lovely guiness. I know that you probably considered the fact that guiness has a bit of co2 in it but would not the co2 cause a considerable amount of damage to the sausage.

I was also kind of wondering how you measured the draft to sausage ratio. Two gulps for me one drop for the sausage or what?

I also would like to know if you added anything else besides draft and prunes to the sausage. What sorta spices didja throw in.

I don't know about off in england but we up here like to drink a lot of fine beers.