Mix the liquid tallow with a bunch of spices, that's it?
Works for ground beef that has 40% fat
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1I don't think this is an unreasonable question, but from this (and your comments on your other question) I think you're underestimating the difference between a sausage with high fat content, and *pure fat*. A watermelon can be composed of up to 90% water, but it is a very different foodstuff to water. – dbmag9 Dec 13 '21 at 13:33
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1Instead of focusing on making tallow, maybe I should create a spicy sausage with 80% fat content? – HABALABALU COMING FOR THEBOOTY Dec 13 '21 at 14:39
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2Or maybe make a flavored fat? They have flavored oils and compound butter, so why not a flavored fat – Joe Dec 13 '21 at 16:28
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@Joe, you mean flavored tallow? – HABALABALU COMING FOR THEBOOTY Dec 13 '21 at 17:20
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Yes. Tallow is fat, isn’t it? – Joe Dec 13 '21 at 22:19
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yeah well the title kinda asks for that exact same thing, is it not – HABALABALU COMING FOR THEBOOTY Dec 13 '21 at 22:50
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Most of the odourants in sausage stem from amino acids, lipids, and spices and are generated by fermentation, lipid oxidation or Maillard-type reactions.
So, theoretically, this could be done by first identifying the odour-active compounds that are in the type of sausage you want to replicate the smell of, then adding the amino acids and spices, then fermenting/oxidizing (aging) and cooking.
Mr Shane
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contact a food science lab. see here for some information to guide you: https://www.newfoodmagazine.com/article/89437/tracking-down-aroma-science-meets-senses/ – Mr Shane Dec 23 '21 at 11:35