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+-- Thread: Sausage Dilemma (/showthread.php?tid=128260)
Sausage Dilemma - Gourmet_Mom - 10-25-2011
William tried to be helpful today. I secretly believe he was feeling guilty about hunting late and causing us to be grinding the sausage late tonight. Anyway, I got excited when he sent me a text saying he had ground the sausage. When I called to thank him he commented on the large amount we had. Huh? He wasn't paying attention Sunday and didn't realize it was one batch of Sweet Italian with fennel and one batch of Country Venison with allspice and nutmeg. He mixed the two. I won't tell you how I reacted, it wasn't pretty.
So now I have a decision to make. Do I add more fennel when I mix it, or do I leave it alone. I haven't added the wine/water, so I could add the fennel, ground to that so it would be more evenly distributed?
Re: Sausage Dilemma - Mare749 - 10-25-2011
I can't answer that for you, Daphne, but I do have another suggestion. Why don't you make a patty and cook it for tasting before you do any more seasoning.
Look at the bright side. William may have invented a fantastic new flavor of sausage that could make you both famous!
Be sure you let us know how you like it.
Re: Sausage Dilemma - Gourmet_Mom - 10-25-2011
I'm definitely going to try it first. I can't figure out what it smells like?
Re: Sausage Dilemma - Mare749 - 10-25-2011
Country Italian?
Re: Sausage Dilemma - Old Bay - 10-25-2011
I would try it first---if it needs help--think two possibilities--more fennel, or more fennel and a lot of rubbed sage--make a small batch of each an try them--remember you are making sau-SAGE--just a thought.
Re: Sausage Dilemma - Gourmet_Mom - 10-25-2011
It tastes like something, but I can't put my finger on it. Almost bologna, but not quite. It's driving me crazy. How long do I have before I need to freeze it. It called for pink salt, btw. Will it hold until Thursday at least? Saturday at best? I wanted to get some input before I acted, and I've got church tomorrow. If I have to, I could do it tomorrow.
Another note. The fennel and allspice are the flavors in pepperoni. That's close, too.
Re: Sausage Dilemma - cjs - 10-25-2011
No it will not last, Daphne!! Get it in the freezer - But, Sharon and I have had too much wine to help you tonight. Good luck.
Re: Sausage Dilemma - Gourmet_Mom - 10-25-2011
Got it. While I lost my Italian sausage flavor, it's not a bad flavor. We have decided to leave it as is and just make my Italian this weekend. I know one thing...we've got a WHOLE LOT of sausage...LOL!
Re: Sausage Dilemma - luvnit - 10-25-2011
Pink salt I am pretty sure is a curing salt. My butcher gave it to me for making corned beef.
Re: Sausage Dilemma - Harborwitch - 10-25-2011
I'm hoping this is relevant - freeze the sausage and then haul it out when you get ready to stuff the casings??? I'm just shooting from the hip here - maybe too much wine??? But I'd freeze it until I had the time to stuff it - then smoke it and then freeze it again.