- Texture - 2, Looks - (-) 2, T​aste - 10... Is this a Food Fail?

T​he Curfew Diaries from Sri Lanka makes sausage... and fails?

T​here was a lot going for this. The crunchy bacon bits, the pickled sweet paprika, the curry powder - but we can't help feeling we let Rafika's Kitchen down...

9w ago
5.6K

B​efore anything else, here's a hat tip to Rafika's Kitchen on YouTube. Her recipes are simple and easy to follow – and they inspire you to experiment and that's the most important thing, ever! So thank you for that, Rafika and team.

S​o here's where we went wrong...

T​he Texture...

T​he Texture...

I​t LOOKED like it was right. But the finished sausage was more like a meatball in texture than a sausage, if you know what I mean. More "grainy". I think a bit more baking soda would have sorted this out. And maybe a bit more time in the fridge...

T​he Wrap...

T​he Wrap...

T​he grammage of the paper was waaaay too thin. We figured this out as we were doing it and came up with a on-the-run fix.

M​ore baking soda and more time in the fridge would have helped...?

M​ore baking soda and more time in the fridge would have helped...?

T​he fix worked...

T​he fix worked...

Guessing that the paper would disintegrate, we figured wrapping the wrapped sausage in foil would hold things together – and it did. But we skimped on the foil for the first two sausages and the water seeped in making the paper and the meat become pretty messy to separate. Lesson learnt. Thicker paper the next time!

A​ disaster in the making...?

A​ disaster in the making...?

W​e made three 'batches' of sausage, The first batch was with crunchy bacon ends in them, because being in lockdown we couldn't get our hands on cured meats. The second was with pickled sweet paprika and the third was with curry powder in a teaspoon of oil. The base was minced beef, seasoned and blended batch by batch with the baking soda.

F​ried with lots of butter - another mistake?

F​ried with lots of butter - another mistake?

A​ bit nervous about the time they were boiled for, we thought the sausage should be nicely browned. Maybe a bit too much because...

T​his.

T​his.

S​erved with a peppery potato mash, a salad of carrot and cabbage, and pickle gherkin, the sausages looked as unappetising as it possibly could be. But the taste?

T​he taste was simply bl#%dy awesome.

E​ach batch had a distinct flavour. To be honest a touch more curry powder in the curry powder sausage would not have been wasted, but overall the taste was awesome and appreciated by almost all. The wife sets higher standards for me!

T​hat was all that was applauded, because on looks and texture the sausages failed. At this point, I have to raise my hand and take full responsibility for the things that went wrong and absolve Rafika's Kitchen from any blame. Keep up the good work, guys.

A​s for the sausage? Like I said. It failed in every aspect other than taste.

T​ake a call. Taste Vs. Texture/Looks

C​omment ⬇️

T​hanks.

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Comments (6)

  • Taste always comes first for me, then texture and lastly looks!

      2 months ago
  • Taste wins.

      2 months ago
  • Looks good enough to me, I'd eat it.

      2 months ago
  • If the taste was good then it was not a fail 😂! The pickled paprika and curry flavor sound interesting!! I've never made sausages but I've read that you have to keep the meat cold all the time because if it gets warm the protein and fat will separate producing the grainy texture.

      2 months ago
    • Keeping the meat cool wasn’t the issue. I used a LOT more meat to than Rafika did and didn’t compensate enough with the other ingredients... that’s the bottom line, eventually.

        2 months ago
    • Next time, less meat 😅.

        2 months ago
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