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How to rescue bad-tasting/textured veal wurst (sausage)

sharmilad | Sep 20, 201111:05 AM

I had a huge hankering for frankfurters here in Israel where I iive --- and I've just bought some smoked veal (frank-styled) sausage. Alas, It's terrible, horrible awful -- I could barely swallow a small bite of it.
Normally I rather like fresh frankfurter sausages from the Polish or Russian stores in the US... I can eat them straight from the store without heating/boiling.

These look like those, but are over over salted, and the texture is pasty and floury somehow, also it tasted wildly beefy and gamey.... very unlike any veal sausage I've had before. The taste I don't mind so much, but the texture makes me shudder.

I don't know what happened, but I closed my eyes for a second in the grocery store and my husband managed to spend 20$ on sausage that's worth Zero. I said buy "two links".

Ok, so please anyone, are there some ideas to cook this to make it edible? I hate to just throw them out.
In particular is there anything to do to improve it's texture. Do you think cooking it, boiling, frying, etc will improve this.

Veal sausage curry has crossed my mind.... (hah) 2 evils... maybe....

Boil in beer? Acid? Fried in lard or tallow?

Incidentally if anyone knows anything about how the texture of sausage is created or "uncreated/ruined" in this case, please share. I am getting slightly depressed over the state of cured/smoked meats here and might try to make some myself at some point.


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