Spice/Pepper Encrusted Summer SausageTrial

[johnec00]

Been experimenting with trying to encrust the outside of sausage with spices on and off for a while.

Last month, made some sticks of smoked, cooked and dried beef summer sausage as the base.



Made up some Knox gelatin, then coarse ground red peppercorns and laid down a bed on the counter.



Brushed the (halved) sausages with the molten gelatin and rolled them in the ground pepper.



Refrigerated for about an hour, then sliced.



Most of the cracked pepper remained more or less adhered, and the distinctive flavor of red peppercorns came through nicely. Tasty on Ritz crackers with or without cheese.



I've tried encrusting with ground coriander and cracked fennel - formed the crust, but not as good (IMHO).

[Redwng]

Interesting idea, I have cut sausage slices and added seasonings to the cut side but not the outside. On the outside does give them a better look for sure.

[bbqLuv]

Great idea. You need the right seasoning according to taste.

[Donw]

Thanks. I received something similar for Christmas and wondered how they kept the pepper so attached to the casing. I also appreciate that you got the pepper layer just right. Mine, done by a sausage company, laid the pepper layer on too thick for my tastes, and I love pepper. Had to scrape off some of the layer just to taste the sausage.

[johnec00]

My guess is that the commercial folks use a process something like this:

https://www.youtube.com/watch?v=Jz8U4uOo5VY&t=2s

Problem(s) for a hobbyist like me is the casings cost $5.00 each, and you get whatever spice mix and quantity they sell. Oh, and did I mention the casings are $5 EACH?

[Donw]

After watching the video I decided to read the label more closely and see that gelatin is in the list just after black pepper so I believe they did it more like your method. I also broke out my micrometer and measured the pepper coating which averaged 4-5 mm. I’m still sticking with my original observation that your coating is just right and they were heavy handed. I did not think that sausage coating measuring would be on my to do list this Sunday, but who knew? 🙂

[Michael_in_TX]

I know there is such a thing as edible glue....it's often used in cake decorating. I am unsure if it has a 'sweetness' to it. It's usually something like a gum or powder (tylose seems to be popular) mixed with water.

I wonder if that is something worth exploring?