Orange Zest in sausages
Orange Zest in sausages
It has been a case of new job (going so well), study, essay writing and sleeping for me recently. I do find working and study at the same time hard. I know in the long run it is worth it, but. Last assignment due on 8 December. After that I can continue with one of my many projects.
A while back I cooked a pork belly with coriander; fennel and pepper. It was washed down with a stunning bottle of fume blanch (like an aged sav blanch with a hint of smoke, will put a little in the sausage). I think that this mixture would make a great smoked cooked sausage or a fermentated sausage. I bought the bottle at a wine tasting. I then emailed the vineyard for some flavour matches. Much to my joy I got a reply from the wine maker. He makes his own smoked sausages. He suggested coriander citrus and fennel would work well with the wine in a sausage.
Recently I was given a recipe for a Cumberland sausage. I made some Cumberland sauce (orange, port in it) and had this on the sausage. I think that this is a good place to start with my sausage. Has anyone used orange zest in sausages? Ruhlam & Polcyn use the grated zest of an orange in their Orange and Walnut Salami (4lbs of lean pork and 1lbs of backfat). I do not want to make that kind of volume until I perfect the recipe. Any suggestions on how much I should use on a kg (2.2 lbs). Should I use just over a quarter of a zested orange?
A while back I cooked a pork belly with coriander; fennel and pepper. It was washed down with a stunning bottle of fume blanch (like an aged sav blanch with a hint of smoke, will put a little in the sausage). I think that this mixture would make a great smoked cooked sausage or a fermentated sausage. I bought the bottle at a wine tasting. I then emailed the vineyard for some flavour matches. Much to my joy I got a reply from the wine maker. He makes his own smoked sausages. He suggested coriander citrus and fennel would work well with the wine in a sausage.
Recently I was given a recipe for a Cumberland sausage. I made some Cumberland sauce (orange, port in it) and had this on the sausage. I think that this is a good place to start with my sausage. Has anyone used orange zest in sausages? Ruhlam & Polcyn use the grated zest of an orange in their Orange and Walnut Salami (4lbs of lean pork and 1lbs of backfat). I do not want to make that kind of volume until I perfect the recipe. Any suggestions on how much I should use on a kg (2.2 lbs). Should I use just over a quarter of a zested orange?
Do no harm. Margerine is the biggest food crime
Hi Mark,
I think Shushwap gave you a good lead on the Greek sausages using orange zest. I remembered one such recipe on Hank Shaw's site, and maybe you can gen some guidance as to the amount of orange zest. http://honest-food.net/2008/04/24/louka ... k-sausage/
If you have not visited his site before, have a look. Hank experiments a lot with different versions of sausages and is quite passionate about it.
Interesting comment about fume blanc. I discovered this type of wine nearly 10 years ago while on a cycling tour of the Loire Valley. There we visited a few wineries and I tasted Pouilly-Fumé. It is essentially a sauvignon blanc but has that distinctive smoky, fruity flavour drawn from the unique mineral composition of local soils. It has become one of my favourite whites.
I think Shushwap gave you a good lead on the Greek sausages using orange zest. I remembered one such recipe on Hank Shaw's site, and maybe you can gen some guidance as to the amount of orange zest. http://honest-food.net/2008/04/24/louka ... k-sausage/
If you have not visited his site before, have a look. Hank experiments a lot with different versions of sausages and is quite passionate about it.
Interesting comment about fume blanc. I discovered this type of wine nearly 10 years ago while on a cycling tour of the Loire Valley. There we visited a few wineries and I tasted Pouilly-Fumé. It is essentially a sauvignon blanc but has that distinctive smoky, fruity flavour drawn from the unique mineral composition of local soils. It has become one of my favourite whites.
Starting this project today. I will make a kg of fresh sausages. I will make 2*500g batches. Both will have 27.5 g of wine (based on my standard of 55 ml per kg of meat), and 1 teaspoon of orange zest. I will not use the fume blanc in this trial. Not sure how much fennel. I am after subtle flavours not in your face. The difference will be fennel one with the other without. Depending on the results I will make a small batch of smoked cooked sausages on Wednesday (forecast is good then). I will then jiggle around with the mix and make a larger batch between Christmas and New Year. We are in early Summer come mid winter at the moment. Had to put the heat pump on for a couple of days.
Do no harm. Margerine is the biggest food crime
I made 4*250g batches, with slight differences with varying degrees of success. After a taste test I now think that I know what will work. My next single batch will be 500g. If that works it will be on to a version that I will smoke and cook.
I combined all the sausage mix that was remaining and will use it as stuffing for christmas Turkey.
I combined all the sausage mix that was remaining and will use it as stuffing for christmas Turkey.
Do no harm. Margerine is the biggest food crime