Hello I'm new at making sausage and I'm wondering what I'm doing wrong.
When I make sausage after its cooked the inside is very soft like mushy.
I'm looking for it to be firm like when I buy them from the butcher.
Thanks for any advice
Grinch wrote:
Macedonian Sausages (Μακεδονικα Λουκανικα
15 lbs. pork butt, coarse grind
(from pork shoulder)
5lbs. pork fat, ground
5 lbs. of leeks, cleaned, chopped and blanched
1/4 cup black pepper
1/3 cup Boukovo (red chilli flakes)
1/2 cup fine sea salt
2 Tbsp. ground allspice
1/4 cup dried oregano
1/4 cup garlic powder
1/4 cup sweet paprika
2 little tubs of hog casings
Mix all the above ingredients in a large Rubbermaid container and mix well with your hands.
Take a handful and fry it off on your stove to taste test. Adjust seasoning. Cover and place the container with sausage filling in a cool place (our garage is as cold as a fridge). over night to allow the ingredients to marry.
The next day, soak the hog casings in warm water for 30 minutes and then rinse. Replenish the cold water and leave them in a bowl of water. Take a hog casing and place it on the nozzle where your sausage mix will come out.
Place the sausage mix on the top entry point of the sausage maker and start pumping out sausages (I have an electric sausage maker). Plunge the meat down and with your other hand, ensure the sausage filling is fully filling the casing as the sausages are being formed. Twist the sausages into links of your desired size.
Replenish hog casings on the nozzle of the sausage maker as they run out. Repeat until all of your sausage mix has been made into links.
Hang your sausages for a 3 to 5 days (until the casings have slightly hardened to a skin) in a cool, dry place like a cellar, garage or if you have a spare fridge.
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