<![CDATA[Fresh Italian Sausage with Citric Acid]]>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?

]]>https://waltonsdev.nodebb.com/topic/5023/fresh-italian-sausage-with-citric-acidRSS for NodeThu, 10 Sep 2026 21:38:26 GMTWed, 09 Feb 2022 19:38:49 GMT60<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Thu, 10 Feb 2022 19:40:23 GMT]]>Thanks I think I agree with all on this one to!

]]>https://waltonsdev.nodebb.com/post/68873https://waltonsdev.nodebb.com/post/68873Thu, 10 Feb 2022 19:40:23 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Thu, 10 Feb 2022 19:21:22 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68868https://waltonsdev.nodebb.com/post/68868Thu, 10 Feb 2022 19:21:22 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Thu, 10 Feb 2022 19:21:21 GMT]]>I use 2 cups of piasino in 20 batch of sausage

]]>https://waltonsdev.nodebb.com/post/68866https://waltonsdev.nodebb.com/post/68866Thu, 10 Feb 2022 19:21:21 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Thu, 10 Feb 2022 16:27:33 GMT]]>ThNks for your feedback!

]]>https://waltonsdev.nodebb.com/post/68854https://waltonsdev.nodebb.com/post/68854Thu, 10 Feb 2022 16:27:33 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Thu, 10 Feb 2022 14:48:53 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/68818https://waltonsdev.nodebb.com/post/68818Thu, 10 Feb 2022 14:48:53 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Thu, 10 Feb 2022 02:18:03 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/68753https://waltonsdev.nodebb.com/post/68753Thu, 10 Feb 2022 02:18:03 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Wed, 09 Feb 2022 23:21:51 GMT]]>I second chef’s comments.

]]>https://waltonsdev.nodebb.com/post/68735https://waltonsdev.nodebb.com/post/68735Wed, 09 Feb 2022 23:21:51 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Wed, 09 Feb 2022 21:54:04 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68717https://waltonsdev.nodebb.com/post/68717Wed, 09 Feb 2022 21:54:04 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Wed, 09 Feb 2022 21:41:02 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/68715https://waltonsdev.nodebb.com/post/68715Wed, 09 Feb 2022 21:41:02 GMT<![CDATA[Reply to Fresh Italian Sausage with Citric Acid on Wed, 09 Feb 2022 20:45:45 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68714https://waltonsdev.nodebb.com/post/68714Wed, 09 Feb 2022 20:45:45 GMT