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Just after some advice here really and wondered if someone could help me work out why my mediterranean sausage is so crumbly and falls apart when it is cut open I am using the following recipe:

800g pork
65g rusk
110g water
30g sundried tomatoes
20g tomato puree
10g basil
10g salt
5g pepper
5g coriander
5g mace

I am open to all comments, advice and criticism to try and iron out this really annoying problem!!
Thanks
Annabel

Make sure you mix it up very very well before stuffing - and that the meat and fat is very cold when you do so.

Aris

I agree aris - hopefully that goes without saying. I was wondering if perhaps it might be more to do with the ingredients?

Salt levels have something to do with texture, and you'r recipe looks like it is around or just over 1% which is fine.

Hi Annabel

The recipe seems fine & well balanced and tomato sausage is one of those that does tend to fall apart if to much tomato is used.
Try the following method & report back.

Mix the Sundried Tomato with the rusk & the puree with the water
Add the water mixture to the minced meats with the salt & herbs & mix until it is sticky & taken all the water in, if you are making it by hand you should be able to feel the difference of the meat as it starts to bind.
The add the rusk with the tomato pieces in, mix well & allow to hydrate before stuffing

Hope this helps
Regards
Sausagemaker

thanks for that sausagemaker - I'll try that and will report back on the results!!
Annabel