Serious Eats: Talk
Italian Sausage From Scratch - OK to sub sherry for the wine?
I'm making the Kenji Italian sausage for pizza, but I normally also add 3 Tbs white wine to the mix (for 2 lbs of pork). Tonight, I was out of wine, so I subbed in 2 Tbs dry sherry and 1 Tbs cold water.
Did I screw this up royally? Will 2 Tbs of sherry impart a radically different flavor to the sausage? I really don't want to ruin the pizza. Has anyone used sherry as a white wine substitute in small quantities like this?
Thanks for any help!