"Unicorn" Sausages



  • 0_1471025643397_2016021495072932.jpg “Unicorn” Sausages
    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


  • Admin

    @WinterSausageFest
    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!


  • Admin

    @WinterSausageFest
    One of our guys just sent me this picture:
    0_1471029773026_unicorn.png

    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.


  • Regular Contributors

    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.
    –S.K.C.A.



  • 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
    0_1471306477104_Seafood Sausage.png



  • @WinterSausageFest 0_1473639193766_VZM.IMG_20160911_185635.jpg Here is the first trial run. Chocolate Unicorn Salami.


  • Admin

    @WinterSausageFest
    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?





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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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