For our next sausage festival, my students and colleagues challenged me to create “Unicorn” sausage.
We have made many kinds of sausages over the years. We have created pork, beef, goose, lamb, venison, chicken, seafood, as well as meat blends in several different sausage formats.
Everyone knows that unicorns are magical, rare to possibly mythical, and bring joy and happiness to all. Unicorn meat is not readily available, and if you had a unicorn, you would not kill it just to make sausage.
Don’t you imagine we should be able to create a style of sausage that is worthy of being called “Unicorn Sausage”?
Please let me know of any ideas. Brainstorming is requested, so any idea might just be the turning point. This sausage will need to be both visually appealing and unusually delicious.
–Sausage King of Central America
If you could make a kosher pork bratwurst, I think that would be worthy of being called a “Unicorn Sausage”! Haha!
I’ll do some more thinking and brainstorming for something actually attainable though!
Should be interesting to see what might be able to be conjured up!
One of our guys just sent me this picture:
I like the idea of gummy bears, sprinkles, and maybe some other fun, flavorful, colorful, or sugary additives.
If you added a bunch of stuff into a sausage like that you could get a really colorful and unique sausage!
I’ve heard of using gummy bears before, but never have. We have had gummy bears on our to-do list to make in our own test kitchen for a while, but we just haven’t gotten to trying it yet. I can reach out to our guys here to see if they had anything special in the process to make the gummy bears work correctly and properly bind in the sausage, if you were to go that route.
@austin Excellent. It doesn’t even have to be meat in there. I have heard there exists edible glitter. Interesting detour…carry on with this some more.
You could use cooked barley or quinoa as a filler. I do that for a mock Haggis sausage I make for some Scottish friends a couple times a year and it works well.
Thought #2: No bake cheesecake stuffed into summer sausage casings. Chill and slice. You could add whatever you want; fruits, candies, nuts, etc.
@Gomez Thanks! It got me wondering if there could be series of fillings the length of the casing with colors of a rainbow. Or maybe make the layers in a roll fashion intermixed with fun fillers like you suggested. Instead of cinnamon, use that edible glitter? Now we are headed away from a meat-based sausage, but it is an interesting line of thinking.
This seafood sausage was the best-tasting sausage I can recall ever eating. It is closest to earning unicorn-level flavor. I adapted the recipe from a few sources on the internet. I didn’t invent it. To save some expense, you could substitute rockfish for the lobster. We used wiper (Kansas lake bass) for the tilefish. If anyone wants to use the lobsters though, I can get my seafood boil recipe posted too.
–Sausage King of Central America
@WinterSausageFest Here is the first trial run. Chocolate Unicorn Salami.
That is pretty awesome and very creative!
Did you end up putting any actual meat in it, or is it entirely a mix of fun fillers?
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.