Venison Sausages Version 2

[flyingfisherman]

Quick update on the last batch... had lots of positive feedback from my guinea pigs.. Seems that only mincing once has given better texture and also that combined with the cooked onions and garlic have made them moist with good flavour. No criticism which makes me uneasy..

Thanks for the discussions on here, ive improved my sausages because of it. It seems that its not a daunting and scientific procedure and gives lots of free play for people to adapt a known recipe. so i implore anyone thinking of making sausages to get stuck in and give it a go..

 

[bewsher500]

out of interest what casings are you using?

 

[flyingfisherman]

Used hog casings. They produce a large Cumberland type diameter..

 

[jamesbilling]

i work as a commercial butcher and have always been told not to add cooked ingredients into a sausage as it reduces shelf life dramatically,
how did you find this worked for you? or did you freeze them straight away?

we do a caramelised red onion sausage and don't actually cook the onions just ass brown sugar and chopped onion and then the onion caramelises as it cooks, is this not the same?

cheers

jb

 

[flyingfisherman]

Hi jb,

I had a similar discussion with a friend after making them. I didnt leave them to bloom really. just dry off for a few hours before packaging them up and then freezing them.

Im unsure really why cooked onion would reduce the shelf life more than uncooked? As long as all ingredients are chilled to the same temperature?

Regarding the onion, i dont think it would caramelise inside the sausage, more like steam as the presence of moisture and the length of cooking would inhibit the caramelisation process. My reason for adding cooked onion was because it intensifies and changes the flavour of the onion. Would be interested to hear from anyone with any in-depth knowledge on reductions on shelf life depending on type of ingredients.

 

[Rangefinder]

Interestingly, I was watching a community foodie channel last night and they were looking at Burmese cooking. The Burmese sometimes chop an onion and wash it in cold water before adding to their food, they say it removes the sharpness of the onion leaving behind its natural sweet taste. Worth a go do you think?

I read on another forum one guy caramelises his onions in coca cola, he got bladdered at a BBQ and splashed his v&c into the pan of onions. As it happens it turns out they are lush.