Recently I tried to make a Hawaiian sausage.
Started with a Ham spice base and then added diced peppers, mozza cheese, and pineapple.
First time I tried it I used pineapple from a can, second time I used freeze dried pineapple.
I wanted to put them in a 18mm fibrous casing (pepperoni casing).
I tried hog casing also.
Here is the problem, the casing is dis-integrating, and if I can manage to get the casing to stay together the meat turns to mush.
I am blaming it on the pineapple, because I have used peppers and mozza before with no problems.
But I had some at a Farmers market once. Not sure how he did it.
Am I getting a reaction between the pineapple and another ingredient?
What do you think?