Wine and Cheese Sausage

STICKSTRING · Post by **STICKSTRING** » Thu Oct 23, 2014 21:20

Hello all, some time has spend since I have last posted due to a lot going on in my families lives. But I'm back and ready to make some more sausages!

I had a question in regards to Sodium Erythorbate. I would like to try len poli's Wine and Cheese fresh sausage. It includes cure #1 and sodium Erythorbate but I don't understand why as it's not a cooked or smoked sausage. It's mixed, stuffed and froze or cooked to internal temp and eaten.

So I have to add these two ingredients? How do you guys feel about leaving them out ?

Thank you

Post by **Bob K** » Thu Oct 23, 2014 22:20

Stickstring-

Since that is a fresh sausage the cure#1 and the Sodium Erythorbate are there to retain the color of the meat.

No problem with leaving them out.

http://lpoli.50webs.com/index_files/Sal ... ausage.pdf

STICKSTRING · Post by **STICKSTRING** » Fri Oct 24, 2014 19:33

Bob k,
Thanks for your help. By looking at the recipe, how do you guys feel about it? Does it sound good enough to try?

Post by **Bob K** » Sat Oct 25, 2014 15:45

Nick-
If the spice profile sounds good to you give it a try!!!

To me when I make Italian fresh sausage fennel is the predominant spice.

Post by **redzed** » Sat Oct 25, 2014 20:58

I'd give it a try. And as Bob indicated the cure and s. erythorbate is there for colour only so you can either eliminate it or reduce the amount thalf of what Poli recommends, and you will still get the red colour when grilled.