Fresh Italian Sausage with Citric Acid

[pepperettes]

I have a question about using encapsulated citric acid is fresh Italian sausage, just for a little tang. Has anyone done this, and if so is it worth it?
Or are there any other ideas to get the taste I’m looking for?

[Bob Stehlik]

pepperettes I saw a recipe for fresh Italian Sausage that called for 3Tbs of red wine per 2lbs of pork. I don’t know if that’s the type of tang of acidity/tang your looking for.

[pepperettes]

Yah I did end up using red wine, and pepper paste. I just wondered if citric acid is a tool I could use? Any one have tried it?
Thanks so much!

[Chef]

pepperettes I make a lot of Italian sausage and I do not think that citric acid would make for a good flavor profile. I suggest sticking with a dry red wine or a small amount of red wine vinegar if you are looking for a more acidic taste.

[mrobisr]

I second chef’s comments.

[pepperettes]

Thanks!
Hey , I came up with an App for people who can’t remember where they put stuff. May even work with Alzheimer’s, and it’s called
“App-sent-minded”
There is a problem though, I don’t remember where I put it!

[Dr_Pain]

I am with Chef on that subject. Pick a red wine you enjoy drinking and don’t over do it. I prefer my Italian sausage mild or hot but can’t say I would like the tang of ECA or even the red wine

[pepperettes]

ThNks for your feedback!

[gus4416]

I use 2 cups of piasino in 20 batch of sausage

[Mean Dean]

I don’t think the flavor profile would be what you’re looking for in Italian sausage. Agree with the others. If you want some tang or acidity, stick with wine or maybe a bit of vinegar. But not citric acid.

[pepperettes]

Thanks I think I agree with all on this one to!