no mincer, will a blender do?

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no mincer, will a blender do?

Postby Lance Yeoh » Mon Dec 19, 2005 12:51 am

I've not got a mincer just yet, will a blender do the job? How fine do I need to chop the meat? Any indicators as to when the meat is fine enough?

I tried a batch following a breakfast sausage recipe last saturday, I did it skinless coz I could not get some casings, it turn out really dry when I grilled it. But when I fried them, it was a bit better. I used 2lbs of pork shoulder and nothing else. Is the fat content too low or is it because there is no casing for the meat?
Thanks in advance for the help and advise. :oops:
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Postby sausagemaker » Mon Dec 19, 2005 6:10 pm

Hi lance

Well it looks like you have already answered you own question, yes you can use a processor, that's what the factories use only bigger.
As for the texture this is up to you if you want a fine sausage chop for longer.
Re the fat or rather the lack of it, I would always use some back fat or belly pork with the shoulder because you cannot guarantee the amount of fat on the meat, also when making skinless sausage you need to add extra fat & chop finely to hold in in suspension for cooking as it will cook out & give you a dry texture.

Hope this covers your questions & if not please ask again

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Postby Lance Yeoh » Tue Dec 20, 2005 2:31 am

Thanks for the tips. I'm still searching for casings here in my country so I don't have to go skinless.
I was wondering if I need to add water as I mince the meat in the processor.
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Postby sausagemaker » Tue Dec 20, 2005 7:10 am

Hi lance

Yes add the water as it chops

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Postby Oddley » Tue Dec 20, 2005 10:54 am

Hi Lance for information, this was how sausage skins were produced by French farmers in the 1960's.

Charcuterie handbooks now instruct you to take the basket
of intestines to the nearest river or stream where they can be
washed in plenty of water. Lucky the farmer's wife who has a
bath, because this process is heavy and boring. You start
with the stomach and large intestine (gros boyau, consisting
of the rectum and colon), cleaning, scraping, outside and
inside, removing the inner mucous lining. The small
intestine is trickier (le menu) — it needs a small piece of wood
to turn it inside out. Divide it into lengths first, it's much
easier, then scrape and wash it until it's transparent. If you
have taps, you can fit the lengths on like hosepipes to wash
them thoroughly. Knot one end of each piece of small
intestine, in preparation for sausage making, then leave
everything covered with salt until you need it.
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Postby Lance Yeoh » Wed Dec 21, 2005 12:55 am

Thanks on the ways of making casings. I tried making them last Saturday from hog intestines, I almost passed out from the smell of it. And I gave up trying to scrape the mucus lining off them after a while. Man they stink! Don't think I'll be trying that stunt again anytime soon. Hahaha.
I have a lead on sausage casings now and hopefully will be able to buy some soon. Thanks a million for the information anyway.

Any tips on how to make a juicy and crunchy sausage that pops in your mouth? Thanks. :oops: :D
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