Made from scratch a batch of a rustic Italian sausage. . . just ground pork butt, no added fat, some spices, natural casings. Used a 3/16" disk.
I braised them in seasoned pork stock for 1/2 hour, covered, then uncovered to reduce the stock to a concentrated sweetened tasty glaze. Tasted fabulous.
The problem was as the sausage cooked, it produced this pastey white gelatenous ooze which came out of the sausage as it cooked. It really didn't distract from the flavor, but didn't look too appetizing. Can anyone tell me whats going on here, and how to eliminate this guck? TIA for any tips from the experts.
The problem was as the sausage cooked, it produced this pastey white gelatenous ooze which came out of the sausage as it cooked. It really didn't distract from the flavor, but didn't look too appetizing. Can anyone tell me whats going on here, and how to eliminate this guck? TIA for any tips from the experts.
Can't help, but I am reminded of a lunch counter lunch I had with my folks in a Tokyo undergroud, circa 1971. We were eating sausages and watching them cook a new batch, and green slimy liquid POURED out as they fried. My mother made one of her cynical faces and simply faced away while she ate. blacksalt
Made from scratch a batch of a rustic Italian sausage. . . just ground pork butt, no added fat, some spices, natural casings. Used a 3/16" disk.
I braised them in seasoned pork stock for 1/2 hour, covered, then uncovered to reduce the stock to a concentrated sweetened tasty glaze. Tasted fabulous.
The problem was as the sausage cooked, it produced this pastey white gelatenous ooze which came out of the sausage as it cooked. It really didn't distract from the flavor, but didn't look too appetizing. Can anyone tell me whats going on here, and how to eliminate this guck? TIA for any tips from the experts.
Just skim it off. It's just the result of the fat and skin. Cajun pork sausage produces the same stuff.
Made from scratch a batch of a rustic Italian sausage. . . just ground pork butt, no added fat, some spices, natural casings. Used a 3/16" disk.
I braised them in seasoned pork stock for 1/2 hour, covered, then uncovered to reduce the stock to a concentrated sweetened tasty glaze. Tasted fabulous.
The problem was as the sausage cooked, it produced this pastey white gelatenous ooze which came out of the sausage as it cooked. It really didn't distract from the flavor, but didn't look too appetizing. Can anyone tell me whats going on here, and how to eliminate this guck? TIA for any tips from the experts.
Just skim it off. It's just the result of the fat and skin. Cajun pork sausage produces the same stuff.
It's the same kinda scum that floats to the top when you're making stock. Just skim it and chuck it. Doug from Massachusetts
"Pierre" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Made from scratch a batch of a rustic Italian sausage. . . just ground pork butt, no added fat, some spices, natural casings. Used a 3/16" disk.
I braised them in seasoned pork stock for 1/2 hour, covered, then uncovered to reduce the stock to a concentrated sweetened tasty glaze. Tasted fabulous.
The problem was as the sausage cooked, it produced this pastey white gelatenous ooze which came out of the sausage as it cooked. It really didn't distract from the flavor, but didn't look too appetizing. Can anyone tell me whats going on here, and how to eliminate this guck? TIA for any tips from the experts.
