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Using Cure In Fresh Sausage
Posted: Wed Jul 23, 2014 17:11
by Shuswap
Just read Marianski`s page on curing and he says cure#1 can be used in fresh sausage. I`m interested because I want to try a smoked bratwurst but DW insists on the brats being fresh and I don`t want to make 2 batches. Does anyone making fresh sausage include cure #1 as a regular practice
Posted: Wed Jul 23, 2014 17:50
by redzed
You can do what you like. I always leave a few links of fresh Polish sausage (with nitrite) when I prepare a batch for smoking. It's much better for the grill that way. If I poach the fresh sausage I like it without cure. Italian and bratwurst, I prefer without since the nitrite does change the flavour considerably, sometimes overtaking other flavours. Best is make a bit of both and let your better half adjudicate.
Hey Phil, I'm in Tofino and it's raining buckets! Hopefully you are getting some your way so that the smoke clears!
Posted: Wed Jul 23, 2014 19:22
by Shuswap
redzed wrote:I always leave a few links of fresh Polish sausage (with nitrite) when I prepare a batch for smoking. It's much better for the grill that way.
Good tip Chris - I'll grill the fresh brats with nitrite. Dw will have to change her Wisconsin Brats method by carmelizing the onion in beer and then adding the onions to the grill brat - just another compromize in our 52 years together
Rain is coming this afteroon and overnight and the temps are down quite a bit - really helps the firefighters.
Posted: Thu Jul 24, 2014 03:01
by ssorllih
My experience has been that nitrites make most pork and dark poultry taste like ham. I have cured chicken thighs with salt, honey and cure#1 and made a very fair substitute for ham in small pieces.
Posted: Sun Aug 03, 2014 10:05
by Thewitt
Authentic longganisas from the Philippines include Cure #1 in fresh sausages.