<![CDATA[Fresh sausage]]>This weekend I made fresh sausage, hot, sweet, and your holly breakfast sausage. I found the holly spice a very nice flavor. My sweet was great. However my hot had great flavor, but the color was drab. I used some paprika for color. I still was not happy with that. Do you sell something to address this issue?

]]>https://waltonsdev.nodebb.com/topic/474/fresh-sausageRSS for NodeThu, 10 Sep 2026 21:55:51 GMTMon, 15 Jan 2018 11:58:34 GMT60<![CDATA[Reply to Fresh sausage on Tue, 16 Jan 2018 15:35:20 GMT]]>butch
Other than paprika, the most economical way to add a color and signify a hot or spicy sausage would be to use red collagen casings. These casings look awesome when making hot links, or other spicy sausage. It doesn’t color the meat itself but the casings in red make the sausage look great!

You might be able to use a food safe food coloring. I don’t know if it would have any effect on the texture of the meat, and we’ve never tried it here, but it could be worth doing a small test batch on to try and test it out.

Other than those options, there is nothing else that is cost effective for making small batches of homemade sausage. My personal recommendation would be to use the red collagen casings.

]]>https://waltonsdev.nodebb.com/post/1221https://waltonsdev.nodebb.com/post/1221Tue, 16 Jan 2018 15:35:20 GMT