how much fat?

Recipes for all sausages


Postby Parson Snows » Thu Dec 23, 2004 10:41 am

First of all welcome to the forum.

I would suggest that you don't attempt anything too fancy to begin with, just start simple, get the basics sorted out and then start experimenting.

Cut open the pork shoulder and estimate the amount of fat (%) that is present. If you can�t see any fat then their will still be approx 8 % fat present. I suggest that you aim for 25 % fat in your sausages, though some people prefer 30 %. Typical figures for fat are as follows

Lean Pork Shoulder 8.8 % fat #
Pork Shoulder (90 vl) 16.8 % fat #
Pork Shoulder (85 vl) 23.5 % fat #
Pork Shoulder (80 vl) 28.0 % fat
Shoulder Trimmings, Lean 18.65 % fat *
Shoulder Trimmings, Fat 41.05 % fat *
Pork Back Fat 78.6 % fat #

vl = visual/visible lean
* = after Moulton

For example

Assumed data
If you are planning to make 3 kg of sausage (25 % fat) you�re looking at a 750 g fat content.
10 % rusk/breadcrumbs
10 % water (iced)
3.0 % spice
77 % meat and fat (Pork Shoulder/90 vl)

Meat and Fat breakdown
1 725 g Pork Shoulder (90 vl)
585 g Hard Pork Back Fat
2 310 Total Meat and Fat Content (750 g fat content)

You can see from the figures above that if you are using a Pork Shoulder of 80 vl then you wouldn�t need to add any backfat as there is already a fat content of 28.0 %. In fact you may have to trim off some of the fat.

1) Chill the meat and fat (if used) down to 1 �C (30 �F) prior to mincing/grinding.
2) Decide on what texture/coarseness of sausage you want to make


3) Cut the meat across the grain into strips approx. � inch to 1 inch (1.25 cm to 2.5 cm) wide. Make sure that all sinews etc. are removed otherwise they will clog the plate and you will have to remove the plate and clean it out.
4) Cut the fat (if used) into small pieces approximately � inch to 1 inch (1.25 cm to 2.5 cm) square. MAKE SURE THAT ALL SKIN, GRISTLE HAS BEEN REMOVED.
5) Run/pass the meat and fat through the mincer/grinder the first time into a meat lug or similar.
6) Mix spices (for applicable recipe) thoroughly together and sprinkle EVENLY over the surface of the meat mixture. DO NOT MIX IN YET.
7) Immediately after add the rusk, again evenly distributed, and lightly though thoroughly hand mix into the meat/fat mixture. Use rubber gloves if you want.
8) Gradually add the iced water and thoroughly though again lightly mix in until the mixture feels moist and slightly sticky.
9) Change mincer/grinder plate (if necessary)
10) Add sausage attachment and place rinsed casing onto end of stuffing nozzle making sure that it is not all pushed to the back of the nozzle. Typically for a normal sized sausage, 1 metre (3 ft) of 32 mm skin is required per 500 g (1 lb) of sausage.
11) Run/pass the mixture through the mincer/grinder the second time. You need to use two hands to do this, one supporting the sausage as it comes off of the nozzle and the other to feed the casing forward. DO NOT OVERFILL THE CASINGS, only practice will get this part right. Take care that the filled casings are not left to hang unsupported from the nozzle as the weight can weaken the casing causing it to burst whilst linking. When all of the meat/fat mixture has been added to the grinder put in a piece of white bread into the mincer/grinder, this will force out the remaining meat stuck along the spindle.



12) Take the filled casing into your hands and using the thumb and index finger of your right hand lightly squeeze the meat out of the casing at the length that your want your sausages to be. Twist the first link away from you then repeat the process twisting the next link towards you. Continue until all of the casing/sausage meat is used up.
13) Allow to stand (on a wire rack it possible) at room temperature for approx 20 minutes to allow the casings to dry.
14) Store covered at between 1 to 4 �C (35 to 40 �F )

Hope that this is of some use to you

Kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand

Postby Johnniem » Fri Dec 24, 2004 11:18 am

Oddley / Parson snows - thanks both for your extremely helpful hints / tips etc. I now feel thoroughly 'idiot proofed' however I'm sure it will turn into a steep if enjoyable learning curve for me and whichever poor soul I end up dragooning into being my helper - an excellent tip incidentally.

Unfortunately have made an absolute horlicks of my grinder / maker order i.e they took the order (which included some other cooking kit), despite the fact that they didn't have it in stock and didn't tell me until postie turned up yesterday with the bad news! It now looks as if it'll be the New Year before I lose my cherry.

So it's a case of keeping the powder dry and off to the freezer with the ingredients. I will of course post on my experience as soon as possible.

Thanks again.
Registered Member
Posts: 10
Joined: Mon Dec 20, 2004 2:16 pm

Info etc.

Postby Parson Snows » Fri Dec 24, 2004 11:25 am

That gives you some time to wander around the rest of the forum and check out other concerns/issues.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand


Return to Sausage Recipes

Who is online

Users browsing this forum: Google [Bot] and 4 guests