so the question i ask is, the fact that it's lemon thyme, does it actually taste lemony in the sausage after you cook it? any essence of any lemon?
cook eat FretI don't use lemon thyme but lemon and thyme. For the lemon I use zest and juice and the lemon aroma does come thru. It's not big, but it's there.
Bob-any rule of thumb about how much acid you can add without cooking or over-marinating the meat in a fresh sausage before it is cooked with heat?I was going to make a pork and srirachi sausage, but put it off for another time because it was going be refrigerated for a few days before cooking. I was afraid the acidity of the sauce would ruin the meat leaving me less-than-desirable sausage for a weekend get together.
JonGood question. I don't have a rule because I rarely do it. But my guess is that if you add enough acid to taste it, it's too much. Most of the lemon flavor in this comes from lemon zest, which is where most of the aroma of a lemon resides.
I flipped through my copy of Charcuterie and they have red wine vinegar (about 1/4 cup in 5 pounds of sausage) in a few recipes including a chicken sausage. Maybe I'm over-thinking it.
JonI would not put that much vinegar in sausage. But try it, I might be wrong.
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