Made from scratch a batch of a rustic Italian sausage. . . just ground
pork butt, no added fat, some spices, natural casings. Used a 3/16"
disk.

I braised them in seasoned pork stock for 1/2 hour, covered, then
uncovered to reduce the stock to a concentrated sweetened tasty glaze.
Tasted fabulous.

The problem was as the sausage cooked, it produced this pastey white
gelatenous ooze which came out of the sausage as it cooked. It really
didn't distract from the flavor, but didn't look too appetizing. Can
anyone tell me whats going on here, and how to eliminate this guck?
TIA for any tips from the experts.

Pierre

Pierre wrote:
<snip>
> The problem was as the sausage cooked, it produced this pastey white
> gelatenous ooze which came out of the sausage as it cooked. It really
> didn't distract from the flavor, but didn't look too appetizing. Can
> anyone tell me whats going on here, and how to eliminate this guck?
> TIA for any tips from the experts.

Can't help, but I am reminded of a lunch counter lunch I had with my
folks in a Tokyo undergroud, circa 1971. We were eating sausages and
watching them cook a new batch, and green slimy liquid POURED out as
they fried. My mother made one of her cynical faces and simply faced
away while she ate.
blacksalt

On Sun, 23 Jan 2005 07:47:56 -0800, Pierre wrote:

> Made from scratch a batch of a rustic Italian sausage. . . just ground
> pork butt, no added fat, some spices, natural casings. Used a 3/16"
> disk.
>
> I braised them in seasoned pork stock for 1/2 hour, covered, then
> uncovered to reduce the stock to a concentrated sweetened tasty glaze.
> Tasted fabulous.
>
> The problem was as the sausage cooked, it produced this pastey white
> gelatenous ooze which came out of the sausage as it cooked. It really
> didn't distract from the flavor, but didn't look too appetizing. Can
> anyone tell me whats going on here, and how to eliminate this guck?
> TIA for any tips from the experts.

Just skim it off. It's just the result of the fat and skin. Cajun
pork sausage produces the same stuff.

GregoryD

It's the same kinda scum that floats to the top when you're making stock.
Just skim it and chuck it. Doug from Massachusetts


"Pierre" > wrote in message
oups.com...
> Made from scratch a batch of a rustic Italian sausage. . . just ground
> pork butt, no added fat, some spices, natural casings. Used a 3/16"
> disk.
>
> I braised them in seasoned pork stock for 1/2 hour, covered, then
> uncovered to reduce the stock to a concentrated sweetened tasty glaze.
> Tasted fabulous.
>
> The problem was as the sausage cooked, it produced this pastey white
> gelatenous ooze which came out of the sausage as it cooked. It really
> didn't distract from the flavor, but didn't look too appetizing. Can
> anyone tell me whats going on here, and how to eliminate this guck?
> TIA for any tips from the experts.
>
> Pierre
>