Orange Zest in sausages

Post Reply
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Orange Zest in sausages

Post by markjass » Sun Nov 23, 2014 07:29

It has been a case of new job (going so well), study, essay writing and sleeping for me recently. I do find working and study at the same time hard. I know in the long run it is worth it, but. Last assignment due on 8 December. After that I can continue with one of my many projects.

A while back I cooked a pork belly with coriander; fennel and pepper. It was washed down with a stunning bottle of fume blanch (like an aged sav blanch with a hint of smoke, will put a little in the sausage). I think that this mixture would make a great smoked cooked sausage or a fermentated sausage. I bought the bottle at a wine tasting. I then emailed the vineyard for some flavour matches. Much to my joy I got a reply from the wine maker. He makes his own smoked sausages. He suggested coriander citrus and fennel would work well with the wine in a sausage.

Recently I was given a recipe for a Cumberland sausage. I made some Cumberland sauce (orange, port in it) and had this on the sausage. I think that this is a good place to start with my sausage. Has anyone used orange zest in sausages? Ruhlam & Polcyn use the grated zest of an orange in their Orange and Walnut Salami (4lbs of lean pork and 1lbs of backfat). I do not want to make that kind of volume until I perfect the recipe. Any suggestions on how much I should use on a kg (2.2 lbs). Should I use just over a quarter of a zested orange?
Do no harm. Margerine is the biggest food crime
User avatar
Shuswap
Passionate
Passionate
Posts: 444
Joined: Sat Sep 21, 2013 14:05
Location: British Columbia

Post by Shuswap » Sun Nov 23, 2014 15:36

Mark, Kutas, on page 276, has a recipe for Greek Lukanika sausage that uses orange zest - 3 T for 10 lbs pork butt.
Phil
User avatar
redzed
Moderator
Moderator
Posts: 3651
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Nov 24, 2014 04:52

Hi Mark,

I think Shushwap gave you a good lead on the Greek sausages using orange zest. I remembered one such recipe on Hank Shaw's site, and maybe you can gen some guidance as to the amount of orange zest. http://honest-food.net/2008/04/24/louka ... k-sausage/

If you have not visited his site before, have a look. Hank experiments a lot with different versions of sausages and is quite passionate about it.

Interesting comment about fume blanc. I discovered this type of wine nearly 10 years ago while on a cycling tour of the Loire Valley. There we visited a few wineries and I tasted Pouilly-Fumé. It is essentially a sauvignon blanc but has that distinctive smoky, fruity flavour drawn from the unique mineral composition of local soils. It has become one of my favourite whites.
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Post by markjass » Thu Nov 27, 2014 10:30

Thanks for your comments. Sorry for not replying sooner. I Am bogged down in an assignment at the moment!
Do no harm. Margerine is the biggest food crime
TSMODIE
Frequent User
Frequent User
Posts: 108
Joined: Fri May 04, 2012 19:40
Location: WESTERN COLORADO

Post by TSMODIE » Thu Nov 27, 2014 20:50

I jave used orange zest in my teriyaki sticks, I use about 4 teaspoons in a 8 lbs batch, I have also used lime zest alot, my wife is a lime freak, her favorite is the tequila lime sticks, for this I use the zest of 9 limes soaked ina 1/2 cup of tequilla for 3 days, they are fantastic,Tim
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Post by markjass » Sun Dec 14, 2014 00:11

Starting this project today. I will make a kg of fresh sausages. I will make 2*500g batches. Both will have 27.5 g of wine (based on my standard of 55 ml per kg of meat), and 1 teaspoon of orange zest. I will not use the fume blanc in this trial. Not sure how much fennel. I am after subtle flavours not in your face. The difference will be fennel one with the other without. Depending on the results I will make a small batch of smoked cooked sausages on Wednesday (forecast is good then). I will then jiggle around with the mix and make a larger batch between Christmas and New Year. We are in early Summer come mid winter at the moment. Had to put the heat pump on for a couple of days.
Do no harm. Margerine is the biggest food crime
User avatar
redzed
Moderator
Moderator
Posts: 3651
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Dec 15, 2014 02:59

Looking forward to seeing the results of your experiments. :lol:
markjass
Passionate
Passionate
Posts: 416
Joined: Sat May 05, 2012 14:46
Location: Canterbury

Post by markjass » Mon Dec 15, 2014 10:22

I made 4*250g batches, with slight differences with varying degrees of success. After a taste test I now think that I know what will work. My next single batch will be 500g. If that works it will be on to a version that I will smoke and cook.

I combined all the sausage mix that was remaining and will use it as stuffing for christmas Turkey.
Do no harm. Margerine is the biggest food crime
Post Reply