Cooking / Seasoning Flavors

Discussion in 'Homesteading Questions' started by doc623, Jan 19, 2005.

  1. doc623

    doc623 Well-Known Member

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    Not sure where to post this question so here goes.
    Yesterday I made some home made venison sausage - bulk.
    I have done this before and it turned out well and have worked the mechanics.
    It turned out very well. Ground, then seasoned, and then ground again.
    Test fried in olive oil to check the flavor of the sausage prior to packaging and
    freezing. I had one pattie left over and put it on a saucer to cool and later put in the refig. A couple hours later I took left over pattie out to eat and now for the question - it was more flavorful; tasted better; and the spices were much more evident - lead out more. Generally tasted better cold than hot.
    Why? As I am no chef and marginal cook; I can not explain this.
     
  2. Judiff

    Judiff Active Member

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    May 24, 2004
    IMO, sausage always tastes better cold! I always cook a couple extra to eat the next day.
     

  3. bgak47

    bgak47 Well-Known Member

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    Spices tend to soak into food slowly.
     
  4. whodunit

    whodunit Well-Known Member Supporter

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    Thats why soupsare best left on a nice slow cook for the day. The flavoring have a chance to meld.
     
  5. It is recommended that most sausage should be mixed 24 hours after the first mixing to ensure a better more equal flavor. I've seen some recipes call for mixing every 24 hours for several days before baking/frying, etc.