Summer sausage with olives?
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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?
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Never even heard of such a combination for summer sausage; interesting to say the least.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to HerbcoFood on last edited by
HerbcoFood I tried some about 3 weeks ago at a bar back home and it was really good!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to ND Mike on last edited by
ND Mike Sounds good, if you find a recipe I would be interested even if my wife doesn’t like olives.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to bocephus on last edited by
bocephus sounds good!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to ND Mike on last edited by processhead
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. -
ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jonathon on last edited by
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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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Dr_Pain on last edited by
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.
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processhead On the money as usual!! Thanks
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Fritz on last edited by
Fritz were you going to post something about this?