by krautguy » Mon Aug 20, 2012 9:07 am
We are making about 20lbs of beef sausage weekly for sale at our farmer's market. The problem is that they over cook easily and loose their juices (which will start to pool in the casing). Can anyone suggest techniques or additional ingredients that keep the sausages juicy and more resilient to heat?
Ingredients:
5lbs grass fed beef (pre-ground 70/30 1/8 grind fresh from butcher)
1/8 cup sea salt (ratio as recommended in Rytek Kutas' book)
1 cup water/beer
.5 cup coarse bread crumbs (asian panko actually)
sage, thyme, fennel, mustard powder, coriander, onion powder, garlic powder, red pepper flakes, black pepper.
mix for 5 minutes with paddle in bowl mixer
stuff