Bone marrow in Sausage?

BenjaminTaylor · Post by **BenjaminTaylor** » Mon Jul 23, 2012 01:04

Has anyone tried adding it in sausage?

Post by **redzed** » Mon Jul 23, 2012 03:24

Unless I have been missing something all these years I have never heard of it. Marrow although very nutritious and very tasty, is essentially fat that melts at a low temperature. In sausage we normally want to use fat that has at the highest melting point. Marrow is excellent for flavouring soups, and when you simmer bones for that purpose it's the marrow that comes to the forefront. I love it on toast, but only treat myself rarely since it is extremely high in cholesterol. If you put it into sausage you will have a greasy and soft product.

JerBear · Post by **JerBear** » Mon Jul 23, 2012 04:57

I second redzed!