beer and chocolate sausage.

[captain wassname]

I will be ready to start my experiments next weekend.
I really need all the help I can get so heres the plan.
Rather than make loads of sausages with varying amounts of chocolate I thought Id make sausage rolls.
Should I make the mixes up and leave them in the fridge overnight as I would a sausage?
Ill make more than I can use at once so whats best?
Cook them all and freeze what I dont need or freeze uncooked what I dont need.
I seem to remember uncooked frozen sausage rolls from the past.
Ive not been able to brew the beer I was intending but I do have a decent alternative.
While I was mulling all this over it struck me that an apple sausage with cider or apple juice might go well with some choccy.
I did mix some choccy (about 0.2%)into what remained after stuffing of my last batch of beer sausages .thought I may go to 0.5% and 0.75%

Jim

[wheels]

Sorry Jim, I missed this. I use 100gm lots when developing sausage recipes. You could do them as rolls or poach in cling film, which ever is easier. The 'funnel' stuffers that Franco sells are also a Godsend when you get to a final testing stage:

http://www.sausagemaking.org/acatalog/S ... llers.html

HTH

Phil

[captain wassname]

cheers Phil any thoughts on freezing the rolls?
You reminded me that I have a funnel.
I could probably roll them into shape and cook "nude" the protein seems to set and bind well even with high percentages of liquid.(a further thought on your clingfilm suggestion.)

Jim.

[wheels]

I tend to overdo things the odd times I develop recipes (I don't want anyone to think that I do it all the time!). I do 5 or 6 - 100gm mixes, cook them, taste test with the family, select the one they like best and then start again (Maybe with just 3 lots) incorporating any suggestions.

My trouble is that I always think that something better's around the corner, so don't know when to stop.

With this one, I think that the spicing will be crucial - it's got to be something that'll marry beer, or apple or cider, and chocolate.

Umm... I wonder what cardamon's like with apple and choccy?

Phil

[captain wassname]

made some beer sausages yesterday with a cumberland mix and had 250gms left.
I divided this in 2 and put 0.5% chocolate in 1 lot and 0.25% in the other
I was going to to put double this in but got scared when I saw how much it was when grated.
They are to be eaten for tonights meal.
I have a a tin of corned beef on standby.

Jim

[BriCan]

Umm... I wonder what cardamon's like with apple and choccy?

Phil

Go easy on the Cardamom as it can be a b**ch -- as have noticed this when doing my German bacon

[BriCan]

I have a a tin of corned beef on standby.

Jim

[wheels]

Go easy on the Cardamom as it can be a b**ch -- as have noticed this when doing my German bacon

Thanks for the 'heads-up'.

Phil

[captain wassname]

Surprised to say it worked,or more exactly `1 worked.
The 0.5% gave a decidedly chocolate taste which was not what I was aiming for
The 0.25% was what I was aiming for,a bit of bitterness and the merest hint of chocolate.

I have made the low fat beer and chocolate sausage and Im well pleased
Might work with burger could call it the Elvis

Jim

[wheels]

Well done Jim - it's great when a plan 'comes together'.

Phil