Sausage without corn syrup or any type of corn?

[shinny]

I really want to start making my ow sausage and I did a lot of reading. It seams that corn syrup is used in a lot of sausage. My problem is, my oldest daughter is highly allergic to any type of corn. It makes her esophagus close and she stops breathing. So, since blue is not her color, are there any recipes that do not use any type corn?

 

[tropics]

What type sausage,Italian.Polish,German etc.
Richie
You can replace corn syrup solids or dextrose with a little sugar

 

[crazymoon]

S, Plenty of recipes you can use that don't have corn in them. Make up your own batch and YOU know exactly what is in the mix! Here is my favorite hot Italian recipe:
10# pork butt
4 Tbspn non-iodized salt
2 Tbspn paprika
2 Tbspn crushed red pepper
1 Tbspn cayenne pepper(or less)
3 Tbspn whole fennel seed
2 Tbspn whole anise seed
1 tsp white pepper
1 tsp black pepper
1 Tbspn white sugar
1 cup ice water
Grind in 3/16-1/4 inch plate and stuff in 32+ mm casings or serve in bulk as in patties on the grill.

 

[chef jimmyj]

Your sausage, Your choice what goes in. Substitute sugar for corn syrup, 1 for 1...JJ

 

[Fgignac]

Are you sure it isn't the other way around. I know... I mean I've heard that when using dextrose (corn sugar) for distillation dextrose is around 25% less sweet than cane sugar.

When I make SV limonchello or rasberrychello with Everclear I prefer to use dextrose as the final product isn't so sugary/candy sweet

I believe you are correct. Cane sugar is 50% glucose and 50% fructose. Corn syrup is 100% glucose. Dextrose and glucose are the same thing.

Fructose tastes sweeter than glucose. Therefore, cane sugar tastes sweeter than corn syrup.

Unless we are talking about High Fructose Corn Syrup (HFCS). Corn syrup is usually 100% glucose. But HFCS has been chemically altered so it contains 45% glucose and 55% fructose. This makes HFCS very similar to cane sugar in sweetening power.

 

[chef jimmyj]

Sugar is Sucrose a Disaccharide, 50/50 combination of Glucose and Fructose.
Dextrose is a Monosaccharide, refined from Corn Starch and is essentially just Glucose. It is less sweet than Sugar.
Corn Syrup is further refined and contains varying percentages of Glucose and Fructose. If higher in Fructose, a Monosaccharide, as in HFCS, it is slightly less sweet that Sugar. Reference material varies. Some describe the general term Corn Syrup as equal to or slightly less sweet than Sugar. As a student, we were told to sub extra sugar for corn syrup because fluid ounce for fluid ounce it required more sugar to make and equal volume of corn syrup. Of course that was 25 years ago and formulations and manufacturing processes change...

So...Just to simplify the discussion, I edited my original post to substitute 1 for 1...JJ
.

 

[gmc2003]

Could you substitute pure maple syrup for the corn syrup?

Chris

 

[zwiller]

I am reading tons and getting ready to make sausage myself too and truthfully have not seen alot of recipes with corn syrup or even sugar but I am heavy into Marianski.

 

[smokininthegarden]

Shinny,
What kind of sausage are you trying to make? Fresh, links or dry salami? Normally if a recipe
calls for corn syrup it is not necessary, just replace with any kind of sugar that your daughter
is not allergic to, or just leave the sugar ingredients out altogether, it won’t make that much
difference in a sausage recipe.

Cal

 

[shinny]

Thanks everyone. I wasn't sure why the corn syrup was listed in a lot of recipes I read. I want to make Fresh links and any other kind that looks good when I wake up and want to make some. LOL.

 

[BGKYSmoker]

Understand your worry.

Try some Trehalose in your fresh sausage.


You can substitute the following for the corn syrup.
Mix 1 cup granulated sugar with 1/4 cup liquid used in recipe
1 1/4 cups light brown sugar, 1/3 cup liquid
1 cup honey
1 cup maple-flavored syrup