i have read that there is a difference in taste between fried taste patty and finished sausage link, my question is this..
1) leave out the smoking is the link hotter, sweeter, bland.. and if i dont have it covered here please explain what taste difference there is?
2) how do i adjust for the taste difference... add more seasonings.. add more spices? add more pepper? and yes i know tis is a personal taste...
3) in sausage making .. do we have to stuff it in a casing? im thinking of making into patties like a hamburger,,, any thoughts??
any input would be appreciated .. thanks in advance
beefy
Quote from: beefmann on January 16, 2013, 12:13:13 PM
i have read that there is a difference in taste between fried taste patty and finished sausage link, my question is this..
1) leave out the smoking is the link hotter, sweeter, bland.. and if i dont have it covered here please explain what taste difference there is?
2) how do i adjust for the taste difference... add more seasonings.. add more spices? add more pepper? and yes i know tis is a personal taste...
3) in sausage making .. do we have to stuff it in a casing? im thinking of making into patties like a hamburger,,, any thoughts??
any input would be appreciated .. thanks in advance
beefy
1. Not sure what your asking here.
2. Its easier to add seasoning then to take out. Some test fry, i dont. I taste the raw meat and then make adjustments.
3. Its your call on how you like the sausage. If you dont have a stuffer then make patties.
I recently made swiss brat patties (to lazy to get stuffer out)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pswbrat1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/pswbrat2.jpg)
Remember making smoked sausage use cure
Fresh style no cure (but its your call here to cure or not.)
I feel wrapping the patty in plastic wrap and simmer it in water until it is cooked gives you a better sense of the sausage true flavor. As Mike pointed out, frying does tend to make the test patty taste saltier, and the Maillard reaction tends to change the taste.
Besides patties you can make them into logs.
thanks.. gives me a start
I like Jim's Jalapeno + cheddar sausage in patties to throw on grill for sausage burgers. And of course breakfast sausage in logs sliced.
I too taste raw. Always. But if im making some for the wife i fi as she'll do. By frying mostly. I cant taste a little heat these days. So shes my taster for those types. Lol
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Hi
I do my brat patties out on the Grill
Quote from: beefmann on January 16, 2013, 12:13:13 PM
1) leave out the smoking is the link hotter, sweeter, bland.. and if i dont have it covered here please explain what taste difference there is?
In my experience, skipping the smoke brings to the forefront the flavors (spices & salt) of the meat. Smoke can tend to mask some of the sweetness and saltiness in the mix. Frying actually accentuates the saltiness by rendering out some of the liquids and fat. To test a patty before smoking, I'll poach it in a fry pan with 1/2" of water.
Quote from: beefmann on January 16, 2013, 12:13:13 PM
2) how do i adjust for the taste difference... add more seasonings.. add more spices? add more pepper?
By taste. No other way that I would rely upon since our personal tastes vary. some like HEAT, other like a bit more salt.....
Quote from: beefmann on January 16, 2013, 12:13:13 PM
3) in sausage making .. do we have to stuff it in a casing? im thinking of making into patties like a hamburger,,, any thoughts??
I really don't consider it 'sausage' unless it's stuffed in casings. ;) Others may have a more liberal definition of the term, but pretty much any meat mixture you create for stuffing can be made into logs, patties, quenelles, crépinettes or any variation.
Kevin
thank you all.... great information
dale
Beefmann