Summer sausage with olives?
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ND Mike Sounds good, if you find a recipe I would be interested even if my wife doesn’t like olives.
bocephus sounds good!
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Has anyone made a summer sausage that had green olives in it? Kind of like a pimento loaf but with same texture as summer sausage? If so, how did you do it?
ND Mike said in Summer sausage with olives?:
Has anyone made a summer sausage that had green olives in it? Kind of like a pimento loaf but with same texture as summer sausage? If so, how did you do it?
I have never heard of that but I really like olives of all kinds and would try it if I had the opportunity.
If I was making any kind of olive loaf I think I would steer clear of using whole olives due to the potential for plugging a stuffer funnel. Using quartered whole olives or minced olives might be the way to avoid problems.
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Also come to think of it, I wonder how it will throw off your salt you’d add for seasoning because olives are salty on their own.
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ND Mike Do you have pictures of how it came out? I’ve never done it before but I remember another thread about this…found it, it is old but somewhat related.
https://meatgistics.waltonsinc.com/topic/2384/pickle-loaf-recipe/2 Someone above mentioned loaf and that is what this is.Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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ND Mike Do you have pictures of how it came out? I’ve never done it before but I remember another thread about this…found it, it is old but somewhat related.
https://meatgistics.waltonsinc.com/topic/2384/pickle-loaf-recipe/2 Someone above mentioned loaf and that is what this is.Jonathon it looked very much like this. I did a quick search and found this post. It was on smoking meat forums. Except it didn’t have the cheese. It was really good.
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remeber to blanch the olives before you put them in the mix and try to add them after the grinder
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I would also freeze your olives before adding to meat so you dont mush them during mixing. Same concept as your high temp cheese
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I recently made traditional mortadella with pistachio and black peppercorn but I’ve also eaten it with olives instead. I would bet the flavor profile would be similar. Main difference between mortadella and summer sausage is that the mortadella is an emulsified sausage
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I recently made traditional mortadella with pistachio and black peppercorn but I’ve also eaten it with olives instead. I would bet the flavor profile would be similar. Main difference between mortadella and summer sausage is that the mortadella is an emulsified sausage
Dr_Pain said in Summer sausage with olives?:
Main difference between mortadella and summer sausage is that the mortadella is an emulsified sausage.
Also, traditional summer sausage is technically a semi-dry sausage style, often with tangy flavor from bacteria cultures or ECA.
Paul
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Dr_Pain said in Summer sausage with olives?:
Main difference between mortadella and summer sausage is that the mortadella is an emulsified sausage.
Also, traditional summer sausage is technically a semi-dry sausage style, often with tangy flavor from bacteria cultures or ECA.
processhead On the money as usual!! Thanks
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