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I suspect the foam is because turkey breakfast sausages have listed as their main ingredients 'turkey, water and then potato extract - the amount of protein per 2 sausage serving appears to be only 13g, along with 7 g of fat. Calcium and salt are added, along with other nameless 'flavourings' and probably preservatives. If a sausage bursts, it's likely to ...


5

That foam is perfectly natural. The foam is the result of meats natural protein composition. If you've ever poached eggs, or boiled lobster, or cooked a stock, you'll know that the water can become a little scummy. If you leave the pot on, that scum makes a white-ish or grey-ish foam that forms lovely looking rafts. That foam is made of water soluble ...



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