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When boiling sausage, I notice a gray, foamy residue that floats on top of the water. I was told that this is unhealthy to eat and should be removed. Is this true? Does anyone know what this foam is?

This is the foam (don't mind the olive oil)

sausage (post foam-removal)

Cascabel
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Deano
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    See this question: http://cooking.stackexchange.com/questions/20390/why-skim-scum-from-the-surface-of-a-simmering-stock – John Feltz Dec 23 '16 at 18:37

1 Answers1

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the foam is made of water soluble proteins from when you have cooked the sausages. It may not look nice, or even taste nice, but wont kill you.

dougal 5.0.0
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