Using stock instead of water

[KillerNoms]

Most recipes call for mixing in ice-water prior to stuffing. I'm wondering about substituting stock.

Flavor-wise it seems like a no-brainer. And I think the texture could only benefit from a nice collagen-rich stock.

Of course if it's salted stock you should adjust your recipe to accommodate it, but I make my stock without salt.

Any thoughts?

 

[indaswamp]

You can add salt free stock in place of the water, just be sure to chill it very cold. What kind of sausage are you making? Smoked or fresh?

 

[KillerNoms]

Both. My next batch is going to be venison/pork andouille.

 

[Wurstmeister]

Oh please don't add "no taste" water to your sausage. Even if you have to use a dry seasoning base mixed with a little beer, anything but water!!!!

 

[indaswamp]

Just remember:

smoke sausages- 10% liquid added
fresh sausages - 3% liquid added

More added water allowed for smoke sausages to compensate for water loss during the smoking process.