Stupid Question

Discussion in 'Sausage' started by foamheart, May 15, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Is there any reason you couldn't put crushed roasted nuts in a sausage?

    I am thinking about a fowl with sage, apple & pecans. I don't remember seeing anything about nuts except for the occasional pistachio. So I was wondering if it lost it flavor or maybe brings something unwanted to the meat.

    Just an idea floating in my head. I have some really nice dry roasted smoked pecans just laying around.
    mdboatbum likes this.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I've had stuffing with apple and chess-nuts I think.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I heard something about that..... seems crutches go well with crushed nuts.... or something like that..... It was a long time ago and I'm getting addled.... or maybe it was ice cream....... :dunno
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I don't have an answer to your question, but I sure hope its doable because that sounds like a great combo for sausage!
  5. ak1

    ak1 Master of the Pit OTBS Member

    The only thing I can think of is that the nuts could go bad, if it was a dried sausage. In a fresh sausage I don't think it would be an issue.
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I've never heard of it either, but I really like the sound of it. Can't think of any reason why it wouldn't work.
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Considering Nuts are cooked into Stuffing, Cookies, Pies and are used in a commercial Rub for Pork...I see no reason they can't be incorporated into Sausage. A quick search showed a recipe for Sausage with Pine nuts in the mix. I have always been a fan of Apple, Dry Cranberry and Pecan together. Mixed into a Sage Sausage would be awesome!...JJ
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, so I have another question. Fresh apple chunks or chopped dried apple (I am thinking dried could reconstitute itself in the sausage soaking up some of that good juice up.

    Fresh or dried? I am sure its either one of the other but I don't know. Heck I just learned a few weeks ago you could actually use fresh garlic or garlic paste in sausages!
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'd go with dried for the exact reason you stated.
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That depends on the flavor you want. Dry taste very different than fresh and will likely maintain a Chewy texture unless you rehydrate them. I don't know how much of the sausage juices they will absorb, and they won't absorb fat. My thinking is, I want the juice " in " the sausage with the apple complimenting the flavor and making the sausage even juicier.  If you go fresh, I would suggest a Cooking Apple variety. It will maintain it's texture better than others. Fuji or Golden Delicious are among my favs...JJ

    Here is an Apple Use Chart...
    Last edited: May 16, 2014
  11. darwin101

    darwin101 Meat Mopper

    Nuts & sausage have been paired together for more than a long time.  I would roast them first and always check the quality as some nuts go rancid rather quickly.  Drive fruit (cherries, currants ect) go very well with wild game.  I served wild boar and venison sausage with dried fruit and or fruit sauces a few decades ago.. Think it through and give it a try, I think you will like it  :) 
  12. weisswurst

    weisswurst Smoke Blower

    I do not adhere to the old saying.. " There are no dumb questions " There are. Yours is not dumb though. I had some sausage recently that I bought from a local store that handles locally made sausages. It was cured and lightly smoked. It contained pistachio nuts. I cant remember what it is called. It is a traditional sausage. I recall seeing a recipe using pistachios in one of my books. You may want to be a little conservative at first.  But I can see no health or process issues.I would also try to remove any loose husks or skin.Good luck and Happy SM Weisswurst
  13. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    One of our local restaurants has a "turkey nut burger" of ground turkey with chopped pecans mixed in. It make for a nice contrast of textures.

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