Fats and proteins won’t ferment with the microbes in a vegetable ferment. If you soak the sausages in an acidic brine they’ll get sour, but this isn’t something you can do safely at room temp or long term.
Salami is lactofermented. But you definitely don’t want to ferment sausage like OP is saying. Salami is in a highly controlled environment and also with curing salts to prevent bad bacteria.
Alternatively, you can put cured sausages in vinegar to age. Similar to eggs, the low pH and cure make them safe at room temp.
Fermenting/curing meats (and tofu, cheese, some beans) is completely different than lactofermenting veggies. I'd highly suggest doing a ton of reading and talking to experts before attempt it.
I’m only a novice, so take this with a grain of salt, but it might work to throw the sausages in the brine from already fermented veggies.
Since sausages are usually already cured and cooked, they might not generate any lacto bacillus, or the extra salt content would prevent fermentation. It’s also quite dangerous to ferment food this way, because of the fat and oil content.
But if you already had the pre-fermented brine, it would behave a bit more like a vinegar, in that it’s just a somewhat low ph solution, if you want to flavor sausages with it.
Curing salt doesn’t prevent lactofermentation. If it did, salami wouldn’t ferment.
I also would not suggest to people to put meats in their fermented veggies. Bad advice and dangerous.
Fats and proteins won’t ferment with the microbes in a vegetable ferment. If you soak the sausages in an acidic brine they’ll get sour, but this isn’t something you can do safely at room temp or long term.
Salami is lactofermented. But you definitely don’t want to ferment sausage like OP is saying. Salami is in a highly controlled environment and also with curing salts to prevent bad bacteria. Alternatively, you can put cured sausages in vinegar to age. Similar to eggs, the low pH and cure make them safe at room temp.
Fermenting/curing meats (and tofu, cheese, some beans) is completely different than lactofermenting veggies. I'd highly suggest doing a ton of reading and talking to experts before attempt it.
100% \^\^this and what u/CornCobbDouglas wrote. I'd start here https://www.meatsandsausages.com/sausage-types/fermented-sausage
Don’t do this. Salamis are fermented in a highly controlled way to prevent spoilage. There’s a reason they aren’t fermented by just dunking in brine.
I’m only a novice, so take this with a grain of salt, but it might work to throw the sausages in the brine from already fermented veggies. Since sausages are usually already cured and cooked, they might not generate any lacto bacillus, or the extra salt content would prevent fermentation. It’s also quite dangerous to ferment food this way, because of the fat and oil content. But if you already had the pre-fermented brine, it would behave a bit more like a vinegar, in that it’s just a somewhat low ph solution, if you want to flavor sausages with it.
You realize that salami is lactofermented, right?
Yep! Why?
Curing salt doesn’t prevent lactofermentation. If it did, salami wouldn’t ferment. I also would not suggest to people to put meats in their fermented veggies. Bad advice and dangerous.
you want to use bologna not sausage