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Inspiration

#1
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2/11/09 at 9:55pm
  • Joined: March 2008
  • Post Count: 50
How do you get inspiration in your different sausages? Some groups out there suggusting prunes as a moisture protector and others suggest putting ice in the mixture when you blend the grind of meat and fat for emulsion? Which do you use and why?

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#2
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2/13/09 at 10:07am
  • Joined: February 2009
  • Post Count: 46
Ice is used in German style emulsified sausages to help create the emulsion. I never use it because I don't make this type of sausage. As far as prunes and other moist ingredients they are used to replace fat and still give the sausage a moist mouth fill and are not related to emulsified sausages.
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