Inspiration

Discussion in 'Open Forum With Bruce Aidells' started by chef_matt, Feb 12, 2009.

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  1. chef_matt

    chef_matt

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    How do you get inspiration in your different sausages? Some groups out there suggusting prunes as a moisture protector and others suggest putting ice in the mixture when you blend the grind of meat and fat for emulsion? Which do you use and why?

    Thanks again for coming to our lovely forum.
     
  2. bruce aidells

    bruce aidells

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    Ice is used in German style emulsified sausages to help create the emulsion. I never use it because I don't make this type of sausage. As far as prunes and other moist ingredients they are used to replace fat and still give the sausage a moist mouth fill and are not related to emulsified sausages.
     
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