Fresh sausage



  • This weekend I made fresh sausage, hot, sweet, and your holly breakfast sausage. I found the holly spice a very nice flavor. My sweet was great. However my hot had great flavor, but the color was drab. I used some paprika for color. I still was not happy with that. Do you sell something to address this issue?


  • Admin

    @butch
    Other than paprika, the most economical way to add a color and signify a hot or spicy sausage would be to use red collagen casings. These casings look awesome when making hot links, or other spicy sausage. It doesn’t color the meat itself but the casings in red make the sausage look great!

    You might be able to use a food safe food coloring. I don’t know if it would have any effect on the texture of the meat, and we’ve never tried it here, but it could be worth doing a small test batch on to try and test it out.

    Other than those options, there is nothing else that is cost effective for making small batches of homemade sausage. My personal recommendation would be to use the red collagen casings.


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    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

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    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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