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I've noticed a couple of recipes using MSG as one of the ingredients. Frankly I don't know anything about it other than Chinese restaurants always advertise they don't use it.
What is it and is there a reason to use it in sausage?
MSG is a flavor enhancer...........I've tried using MSG in many sausage recipes and my final conclusion is to leave it out. My results were better without it.......If you plan on using it I would recommend it only be used in game meat and at minimal amounts. it does help reduce the game flavor. "Accent" AKA MSG can be bought at your local grocery in the spice section
MSG is an over 100 year old flavor enhancer extracted from various sources but originally from Kombu Kelp. Without going into all the science, it is chemically similar to Glutamate or Glutamic Acid, a naturally occurring Amino Acid in every living thing. Glutamate is responsible for that Savory Taste aka Umami, that you experience eating food High in Glutamate. Mushrooms, especially Shiitake, Cheeses especially Parm Reggiano, Tomatoes, Cured and Dried meats, anything Fermented like Soy Sauce, Fish Sauce and Yeast risen Bread. It is in Onions and Garlic AND...Wait for It...All Milk Products with Human Breast Milk having one of the higher amounts! It is ingrained in the Human DNA to crave Glutamate and seek it out from Birth. Having originally been formulated in Japan, MSG spread quickly to all the Asian countries and is not only cooked with but can be as common on the family table as S & P. It was just about in every American made processed food since the early 1900's when an obscure article showed up, in a Medical Report, in the 70's claiming that MSG is responsible for head aches, dizziness, heart palpitation and a host of other symptoms after eating Chinese Food. This was not based on any kind of testing, or even the medical expertise of the author, he had none, it was a loosely based theory. This report was picked up and furiously spread across the country by the News reporters. The result was a public uproar for MSG's ban and the now common MSG FREE labels and Menus. Since the 70's extensive multiple Double Blind Clinical Studies have been done and they can find no, none, zero, relationship between MSG and any symptoms that it is supposed to cause. Now before 20 guys jump on this thread and say, " Well I, my Mom, my Wife, Brother, Son's First Cousin on my Uncles side, gets Head Aches from MSG! " ANYBODY can be effected by a whole host of Foods and Ingredients causing anything from discomfort to Death but ONLY MSG has been vilified and caused such a vocalized call for it's discontinued use! People are made sick by Nitrate. Nitrite, Caffeine, Peanut Butter, Sugar, Eggs, Gluten, Seafood and a whole assortment of Life saving Medicines...If they can't eat it, they don't but nobody went to the effort to condemn these products, which Have been proven to cause illness Medically, like MSG that has NEVER been proven to do any more than make food taste better. PHEWWW! Ok, I'm off the Soapbox...In the last 4 decades MSG has been making a comeback because in food processing it can take poor quality ingredients and make them taste better. Adding MSG to good quality ingredients can make them taste unbelievably delicious! MSG is found in many national brand canned Soups, and Gravies and a whole variety of Sauces, Snacks and Convenience Heat and Eat Foods and Processed meats like Hot Dogs. MSG in products may be labeled directly as MSG or shows up in less purified forms like Hydrolyzed Vegetable Protein or as a proprietary ingredient labeled Natural Flavor Enhancer, because well it is. Even in American Chinese Restaurants MSG is back! It is not used directly any more but is a main ingredient in the VERY COMMONLY used Chicken Base Powder like Knorr and Maggi. MSG added to food and Sausage makes them taste better adding that certain something that makes people say, " Why is your Sausage better than any I have ever had!?! " But be cautious, TOO MUCH can be bitter. A demonstration on a Food network show, years ago, was done where two groups of people, who claimed they were sensitive to MSG, were fed Chinese food and told it may or may not contain MSG. The group that " Did Not " get MSG claimed Illness after the meal at a much higher rate than those that actually ate the food with MSG. So goes to show...In America, if the Media says," The Sky is Falling! " loud enough and long enough...People will Rally, Protest, Write their Congressmen and call for the SKY to be Removed!!! Have a great Day!...JJ
Op this was a great question I've been making sausages for a while and just came across one recipe that asked for MSG so out of curiosity I went down and bought some accent aka MSG haven't used it yet but after I bought it I did a bunch of research I will still try it.
Chef Jimmy thanks for your response good read
Op this was a great question I've been making sausages for a while and just came across one recipe that asked for MSG so out of curiosity I went down and bought some accent aka MSG haven't used it yet but after I bought it I did a bunch of research I will still try it.
Chef Jimmy thanks for your response good read
MSG is a flavor enhancer...........I've tried using MSG in many sausage recipes and my final conclusion is to leave it out. My results were better without it.......If you plan on using it I would recommend it only be used in game meat and at minimal amounts. it does help reduce the game flavor. "Accent" AKA MSG can be bought at your local grocery in the spice section
I'll take your 2 cents, Joe. I've never used it and the things I've made have been fine as far as I'm concerned. I was just curious.
Thanks, All, for the replies and info. That's why I love this site!
Dan
For those of you who plan on trying MSG I suggest you make a small test batch first before adding it into the whole lot. Let it rest over night then do a test fry. I don't have any problems using or eating MSG , you have to be real careful with it.... I'm just sharing my experiences with it adding it and reducing the salt to sausage to make them taste better. I have not seen that "enhanced flavor". More times than not I pitched the meat. I always add a pinch when making venison sausage and it helps reduce the game flavor and I like it in my Chinese food.
