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Tasting the recipe before making the sausage
Posted:
Mon Apr 22, 2013 7:44 pmby glee006
Hey Guys,
I was wondering if there was any special technique that would allow me to get a taste of what the final product might be like or something similar without having to actually waste the meat if the taste doesn't come out properly. Just dipping my finger in the sauce isn't enough to get a good enough feel, as it alway taste sweet. I'm making a chinese sausage.
Re: Tasting the recipe before investing sausage
Posted:
Tue Apr 23, 2013 1:43 pmby bwalt822
If its fresh sausage i guess you could mix up a meatball sized piece with the flavoring and fry it. The final product will taste a little different due to flavors blending but it should be close enough.
Re: Tasting the recipe before making the sausage
Posted:
Tue Apr 23, 2013 4:20 pmby johngaltsmotor
Pan frying a small portion is the simplest way. As long as it will be a grilled/baked sausage this provides a similar taste/texture. For sausages to be cured/smoked/poached it is not quite as accurate (at least for my untrained tongue), but can still determine if it is too bland or too salty.
Re: Tasting the recipe before making the sausage
Posted:
Tue Apr 23, 2013 6:16 pmby wheels
Poaching a little wrapped in cling-film (Saran Wrap, glad wrap ) is an alternative method.
HTH
Phil
Re: Tasting the recipe before making the sausage
Posted:
Tue Apr 23, 2013 8:45 pmby Greyham
For best results...make up your mixture the day before skinning up. This allows for all ingredients and meat to have blended properly. Tasting straight after mixing will not be an accurate taste test.
Prior to skinning the next day pinch off a small amount and fry.
Hope this helps, i follow this principle every time. and i make 50kilos per week minimum.