Merry Christmas to all. I have found a few moments, (while the wife is napping) to get a leg up on my New Years experiments. I've found and tested a few Middle Eastern and European formulas that incorporate fruits and nuts.
The idea of a Hawaiian style sausage with ham, dried pineapple and pecans is on the agenda. This would be a fresh sausage that could be frozen and thawed for a bun filler, like a frank or eaten as a snack.
I'm hoping that some of you might have experience at using dried or fresh fruits, veg or nuts in your recipes. The main concern is what effect the acids and pectins in the fruits might have on the meat.
I've used apple/cranberry/pecan mixtures successfully in the past but never high acid ingredients such as pineapple and citrus.
Any advice, or experience would be appreciated.
I'm also intending to freeze the leftover turkey and stuffing, mix it with cranberry sauce and stuff it in 28mm X 6" links. Not truly a sausage, it should still make interesting munchies.
My tested recipes and formulas are available for the asking and I invite anyone interested in this variation to request them.
Have a great Holiday Season!