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Fresh Sausage Question

post #1 of 7
Thread Starter 

Hi all!

 

We are putting a fresh sausage on the menu, in patty form, cooked on the flat top, served on sliders. My concern is how perishable fresh sausages are, as our restaurant business is inconsistent due to banquets, etc...

 

recipe includes locally sourced ground pork butt and simple seasonings.

 

Should we add pink salt to the recipe?

 

should we consider making patties and freezing?

 

 

any feedback will help!

 

thank you!!

post #2 of 7

I've made fresh Italian pork sausage for pasta dishes in the past, and didn't use pink salt with great results.  Like any ground meat, the color will change over time with oxidation.  If possible make small batches.  But I suggest playing with the fat to meat ratio.  Too little fat and it will be dry.  Also adding a liquid would help somewhat and maybe add another flavor profile.

post #3 of 7

Fresh sausages?  3-5 days maximum in the cooler.

Wrap and freeze?

post #4 of 7

I froze mine with no problems. If you are using fresh garlic  make sure it is cooked or infuse in water and discard otherwise it will go green in the mix due to oxidation. My mix is 75% meat to 25% fat minimum. 10% of total weight of the mixture should be ice cold liquid that you work in slow. It could be water, reduced white wine etc. It took a good few trials for me to get my recipe right so I would advise you do the same. Plain sea salt only. Good luck 

post #5 of 7


Since sausage patties are sold frozen, you can freeze your fresh ones. just take out what you think you will need for todays business. You can hold in a fridge at 39F for about 5 days.

Use regular salt  70%Pork  Butt   30% fat ( 8-to 10 % H20 .based on weight of entire batch.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 7
Thread Starter 

Thank you Chefs for the advice and info!

post #7 of 7

omit pink salt, 70 - 30 ratio protein to fat ratio. make your patties ahead and freeze... obviously fresh is better but considering the product at hand, The freezing process shouldn't effect quality as much as sitting on it in your cooler.

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