F
Fire it up
Guest
I had to do something with some chipotle garlic sausage I had made recently and since I ran out of vacuum seal bags I decided to smoke a few experiments.
I had never had scotch eggs before (hard boiled eggs wrapped in sausage, breaded and deep fried) so I figured I would make a few and see what's doing with them.
I also figured I would take a bunch of different ingredients I had that are loaded with umami and made a couple little sample fatties.
The ingredients
Fish sauce, tamari soy sauce, MSG, marinara, worcestershire sauce and in the middle I figured I would slice up some kimchi.
First time I saw this on the fish sauce I laughed, olive oil sure but first pressed fish sauce.....Hmmm.....
Close-up of the MSG for those who may have never come across it
Now I won't go into a long thing about it but for those wondering, MSG is fine and safe. It is no worse for you than salt and can be used in smaller amounts to achieve not only the saltiness but also enhances the natural flavors of many, many foods.
The kimchi
Kimchi is a korean "side dish" that they eat with every meal, morning, noon and night with most everything. It's basically a spiced and fermented cabbage dish.
At the last minute I decided to add some red wine and dashi powder because it's an umami party :nana2: :banana_smiley: :sausage:
All the good goop
I mixed it in good and made two teeny chubs (are they still chubs if small?) and filled one with the kimchi.
Smoked 'em all over oak.
Scotch eggs coming off
Everyone sliced and ready for taste testing
Scotch eggs were alright, nothing to write home about.
The sausage had great flavor but would have been much better if there were some beef sausage mixed in with it to bring out even more of the natural umai flavor of the meat itself.
I LOVED the one with kimchi inside which really surprised me since i am still working on getting past that fermented fishy rotted cabbage flavor.
After cooking it there was none of that flavor left. Just like the fish sauce added earlier it has no fishy flavor once cooked but lends a hand with the many other ingredients to increase the natural umami flavors of each turning it into a savory delightful piece of smoked goodies.
Thanks for looking.
I had never had scotch eggs before (hard boiled eggs wrapped in sausage, breaded and deep fried) so I figured I would make a few and see what's doing with them.
I also figured I would take a bunch of different ingredients I had that are loaded with umami and made a couple little sample fatties.
The ingredients
Fish sauce, tamari soy sauce, MSG, marinara, worcestershire sauce and in the middle I figured I would slice up some kimchi.
First time I saw this on the fish sauce I laughed, olive oil sure but first pressed fish sauce.....Hmmm.....
Close-up of the MSG for those who may have never come across it
Now I won't go into a long thing about it but for those wondering, MSG is fine and safe. It is no worse for you than salt and can be used in smaller amounts to achieve not only the saltiness but also enhances the natural flavors of many, many foods.
The kimchi
Kimchi is a korean "side dish" that they eat with every meal, morning, noon and night with most everything. It's basically a spiced and fermented cabbage dish.
At the last minute I decided to add some red wine and dashi powder because it's an umami party :nana2: :banana_smiley: :sausage:
All the good goop
I mixed it in good and made two teeny chubs (are they still chubs if small?) and filled one with the kimchi.
Smoked 'em all over oak.
Scotch eggs coming off
Everyone sliced and ready for taste testing
Scotch eggs were alright, nothing to write home about.
The sausage had great flavor but would have been much better if there were some beef sausage mixed in with it to bring out even more of the natural umai flavor of the meat itself.
I LOVED the one with kimchi inside which really surprised me since i am still working on getting past that fermented fishy rotted cabbage flavor.
After cooking it there was none of that flavor left. Just like the fish sauce added earlier it has no fishy flavor once cooked but lends a hand with the many other ingredients to increase the natural umami flavors of each turning it into a savory delightful piece of smoked goodies.
Thanks for looking.