▲ 9 r/sausagetalk
Has anyone had any luck making sausages with vinegar as an ingredient?
Some of my favorite sausages, like Chorizo, use acidic ingredients like vinegar. Every time I’ve made a batch that uses vinegar it always turns the casings rubbery. Every time I’ve skip the ingredient, it feels like it’s missing. But I’ve definitely have had sausages with vinegar in the ingredients and they always seem to be just fine somehow. Anyone have any tips on how to get it right?
u/emil133 — 4 days ago