Smoked Sausage Disaster

[crazymoon]

200 degrees and pineapple is a recipe for disaster. Don't give up as sausage makers all have mistakes but the final products are usually edible( except for this one). :)

 

[SmokinEdge]

We still don’t know if the pineapple was fresh or canned. So there is that, but if it was fresh, the average pineapple (fresh) weight is 2 pounds. That is 8% to meat weight of fruit With 25# meat. This is an unworkable percentage of fruit generally.

This amount of pineapple may work in a fresh sausage made and cooked today, but won’t work in a cured sausage smoked tomorrow.

 

[novice_smoker_Utah]

We still don’t know if the pineapple was fresh or canned. So there is that, but if it was fresh, the average pineapple (fresh) weight is 2 pounds. That is 8% to meat weight of fruit With 25# meat. This is an unworkable percentage of fruit generally.

This amount of pineapple may work in a fresh sausage made and cooked today, but won’t work in a cured sausage smoked tomorrow.

The pineapple was fresh and was something I added and was not part of the original recipe. So that was probably the problem along with too much water. I did add the water a little at a time until I thought the mixture looked right. But I may have needed to work the mixture longer as well. Alot of good advice. Thanks to all. I never knew smoked sausage making was such an exact science! I am not giving up. My goal was to make a smoked sausage that had both heat and slight sweet to taste.

 

[BGKYSmoker]

Pineapple has bromelain in it which breaks down the meat.

 

[indaswamp]

Yeah, pineapple sausage is not an easy sausage to make. I don't recommend it for your first sausage. Get the techniques down by making a basic smoke sausage first, then try your attempt at a pineapple sausage. Pineapple is just a very difficult ingredient to deal with in a sausage. But when you get ready to tackle it, here you go:



Cajuneric is a member here. Tons of sausage recipes on his youtube channel. Find one you like and follow it...