Cured VS No Cure Breakfast Sausage

[ExhaustedSpark]

Ok i had to play around. I mixed up 3 lbs breakfast sausage. Took 1 lb and added cure. All exactly the same except the cure.
Here are the results
Sausage Cured VS NonCure 002.jpg Cured on the Right

Sausage Cured VS NonCure 005.jpg

Sausage Cured VS NonCure 006.jpg

The top patty is the cured It started out with a Grey look however as it was cooking it got the color Red and looks better then the non cured patty.
The taste test:
I thought the cured was better because of a little more firmness of the meat. However as far as taste goes i really did not taste much of a difference.
I have TBI (Traumatic Brain Injury) and that does affect taste. However i really do like the cured sausage better because of the looks and texture.
P.S.
I do tend to go heavy on the Sage. Love it old style
Karl

[Richtee]

I have not tried cured breakfast. Why..I dunno? Guess I'll have to for the comparison. Thanks ES!

PS..you have a birthday thread here

[barkonbutts]

sounds interesting.. might have to give this a whirl!
Just to ply of course!!

[Big Guy]

I make a fully cooked Bratwurst that I add cure to, just for the appearance and flavour. It doesn't need cure as its not smoked . I just like the taste.

[Richtee]

I make a fully cooked Bratwurst that I add cure to, just for the appearance and flavour. It doesn't need cure as its not smoked . I just like the taste.

There is a defining flavor to the cured. Or that's my call as well.

[Fishawn]

There is a defining flavor to the cured. Or that's my call as well.

X2, I think it fits in nicely on some stuff...... I think breakfast sausage would also be pretty tasty

[ExhaustedSpark]

Well the cured is going faster then the non cured. I did have one comment from the peanut gallery that the cured red color looked like raw. I don't think so and i like it best.

[Richtee]

I did have one comment from the peanut gallery that the cured red color looked like raw.

A couple years ago I smoked up a cured chicken (Good stuff, BTW) and one of the folks having dinner would not eat it... "It's still pink!" Yeah, well, so is yer... oh never mind...

[Meat Hunter]

A couple years ago I smoked up a cured chicken (Good stuff, BTW) and one of the folks having dinner would not eat it...

At a get together rally of hunters last year, the hose made aboot 150 # of chicken cured with TQ then cooked. The BEST I ever had. Several people mentioned that it was not cooked as the color was pink. Had a hard time trying to explain to them that that is how it looks. Some still refused, even after watching it get deep fried, they just couldn't get past the color. Oh well, more for me.

"It's still pink!" Yeah, well, so is yer... oh never mind...

BAAAAZING

[erain]

love cured breakfast sausage, specially with maple syrup added and then smoked...

MH, also like cured/smoked chix thighs. never tried deep frying it though... might have to try a cupla pieces with tendequick next time we frying chicken here.