Reflection

I really liked sausage week. I made green chili sausages, but I loved observing what the rest of the team was doing and learning about all the recipes and techniques. It was time-consuming as all the parts and pieces had to be partially frozen and there were a lot of steps. linking the sausages was pretty cool. some of them came unwound in the poaching and turned into extra long sausages.

It took a lot of trial and adjustment to get the texture and seasoning right. Adding more binder, especially egg white was necessary to give the sausage the correct texture.

Next time, I will use butcher twine to tie each sausage off so they don’t unwind in the poach.