- Feb 7, 2021
- 9
- 0
Hello guys. I'm about to do a batch of sausages of all types and decided to take my chances asking for a recipe of a sausage I bought a few years ago.Uploading the picture in case someone recognises it and can help with it , noticed that many of there product have same paprika filled color so maybe all of them have the same fermentation route. The sausage is clearly fermented as it has this well balanced kick of sour to it. The taste is sour and tangy , but not overwhelming. You can feel it before and after cooking, when cooked its pronounced even more , making sausage very tasty even before cooking even though it looks fresh and non dried or smoked at all. What I'm asking is if the starter culture they are using are widely available ( BACTOFERM maybe ?) or they make it on their own.
I've read that the acidification of a starter culture binds meat together well , but the one i had was in 20-22mm casings and very loose and the casing looked 3/4 full.
I've read that the acidification of a starter culture binds meat together well , but the one i had was in 20-22mm casings and very loose and the casing looked 3/4 full.