mixing liversausage warm?

[cashmkr2001]

Guys,
One of keys to a succesfull sausage is keeping the temperature of the meat and fat very low, while grinding and mixing. We all know that.

However, formaking a liversausage Marianski & Marianski (2010) recommend:
- poaching the fat and meat
- emulsifying the cool (or room (!) temperature) liver
- grinding meat and fat
- mixing meat and fat and emulsified liver together at a temperature exceeding 35 (!) celcius (95 F).

This strikes me as odd, as, well, cold is generally the way to go. They explain (not going into detail) that at this temperature the fat will be in liquid state and be dispersed properly. I don't get it. When making any emulsified sausage, you also disperse the fat, but it is to be kept icecold.

I tried it once and my liversausage completely broke, a LOT of loose, liquid fat, and a small grainy hard meatloaf inside.

Any thoughts?

[wheels]

You may find this of interest:

http://thislittlepiggy.us/2009/06/liver ... -paranoia/

Phil

[cashmkr2001]

Indeed, interesting but the author found no answer to why it is possible. He thinks the eggs play a role, but there is no mention of eggs in the Marianski recipe.

[wheels]

Is it a spreading liver sausage?

I don't know the answer, so this is just a thought, but is it like the difference between making a Mayonnaise and a Hollandaise?

My guess is that, if the Marianskis say it works, it does! But as to why...?

Phil

[cashmkr2001]

gotta say: it worked.

- 30% pork liver
- 30% backfat
- 30 % belly
Total weight about one kilo.

- some spices (quatre epices)
- 2 eggs
- a small onion

poached the backfat and belly for about 10 minutes
Emulsified the cool liver with the onion
added two eggs, while emulsifying. Removed the fat and belly from the water. They were about 80 degrees C. Added this to the liver and emulsified again for about one minute. It became very smooth. The temperature after emulsifying was 43 C.

Poured this liquidish gore into a fibrous casing and poached for about half an hour. The cooled under running water.

Result: creamy, soft spreadable liver sausage. Did not break at all.

It's crazy, but it works.

The beast that should not live.

[wheels]

I'm glad it worked. It proves the old saying: "There's more than one way to skin a cat!"

Phil

[cashmkr2001]

which is a great idea for my next sausage!

:drool:

I'm glad it worked. It proves the old saying: "There's more than one way to skin a cat!"

Phil

[cashmkr2001]

but seriously, next step: compare the two methods, hotmixing and coldmixing, with the same ingredients. Which will create the best result. I will be back after these messages.

[wheels]

Keep us posted.

[cashmkr2001]

ok, so Ive been making liversausages for a few weeks now. Just about getting sick with these bastards. But basicly the deal is this. In regular sausages it is the myosines in the fat free meat that create the bind, ad requires low temperatures. In liversausage, the binding can be done by

- the meat
- the liver itself
- or pork skin.

Unlike meat, liver doesn't really care about the temperature, anything below 60 C is fine. It will bind it's business. In the sausage described above, you don't use the myosines but the liver and the main binder, hence the strangely high temperatures used.

[wheels]

Many thanks for that, I was completely befuddled as to the reason, but it makes sense now.

Phil