Consistency problem

Recipes for all sausages

Consistency problem

Postby DiegoD » Wed Oct 31, 2018 6:32 pm

Hello my name is Diego Domene, and I'm new to the forum. I've been reading something and it shows that here writes people who understand the subject. Lately I've been experimenting different types of sausage and I've only had success with very few. Unfortunately in my country I do not get good books on charcuterie. I would like, if you are so kind, to have someone guide me a little and tell me what you think of my recipe and why I am getting a very undesirable sandy consistency. Maybe the problem is outside the recipe. Anyway I think I respect the basic advice such as keeping cold meat, fat and liquid cold. I leave the recipe I use below. One more thing, I have not seen anyone use gelatin powder to improve consistency; would it be wrong to use it? Sorry if my English is not very good and thanks in advance.

"Vienna" sausage:
-pork shoulder ----------------------------------------------- -737 gr
-pork fat of good quality ---------------------- 147 gr
-sea salt----------------------------------------------- ------ 15 gr
-All spice ----------------------------------------------- ------ 1.85 gr
-White pepper----------------------------------------------- 2 gr
-paprika----------------------------------------------- -2 gr
-coriander ------------------------------------------------ --- 1.47 gr
-garlic powder ----------------------------------------------- 0.73 gr
-ginger------------------------------------------------ ----- 0.36 gr
-bee honey or cane .----------------------------- 18.44 gr
-liquid smoke ---------------------------------------------- 3 68 gr
-black beer ------------------------------------------ 64.55 gr
-mustard powder ---------------------------------------- 1.5 gr
-marjoram powder --------------------------------------- 1.5 gr
Fresh onion, chopped ------------------------------------ 50 gr
-1 whole egg
PD: I do not use a cutter type processor, I use an electric mincer.
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Re: Consistency problem

Postby NCPaul » Thu Nov 01, 2018 10:30 am

Welcome to the forum. :D

I would try two things to improve the bind, first I would mix the meat and fat with the salt and leave it overnight in the fridge before making it into sausage the next day. Second I would try adding 0.5 % baking soda (NaHCO3) as a start to the mix since the beer and onion may be affecting the pH. There are many instances of the use of gelatin though I add it in the form of reduced meat stock
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