Is there any ingredient that should not be put in fresh sausage?

Discussion in 'Sausage' started by redwood carlos, Jul 3, 2013.

  1. I want to really experiment with all the flavors I really enjoy, but remember reading in rytek kutas book about "allowable" ingredients.

    I am not curing sausages, just grinding and grilling, or grinding and freezing.

    1. Is there anything I should absolutely not put into my sausage?

    2. Is there any ingredients that I should avoid due to higher risks of food borne illness, or just flat out do not taste good in sausage?

    Any insight into this will ease my experimental mind. lol did I just say mental mind? [​IMG]
     
  2. dcarch

    dcarch Smoking Fanatic

    Tofu.

    dcarch :)
     
  3. lol because of taste or heath issues? No biggie I had not planned to use Tofu anyway. [​IMG]
     
  4. dcarch

    dcarch Smoking Fanatic

    Health issues.

    It will make you vomit and gag.

    dcarch :)
     
  5. If I do not hear back from anyone I will be going with Chicken thighs, franks hot sauce, and blue cheese crumbles.
     
  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     That sounds good! (no pickles involved!)

      Mike
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I dont remeber anything about allowable ingredients in sausage. Sausage making is an art and everyone has their own tastes so make it your own. Fresh quality meat is all thats needed.......... I would leave my finger out of it.....LOL

    Good luck

    Joe
     
  8. That is the plan. [​IMG]
     

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