burger texture

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

burger texture

Postby stlie » Sun Feb 08, 2015 9:28 pm


I tried making sausages for the first time this weekend. Lots of great meat. Had around 25% fat, lots of spices. the taste was very good but we had two problems.

1. the casing (hog, aprox 35mm) became a bit chewy/though
2. the sausage became more of a burger in a sausage casing than a sausage.

What can have made the texture wrong?

We took the meet through the grinder twice. We had the meet frozen before we started, but not the grinder. Could to high temperature on the meat cause this? Perhaps we used a bit less salt then recomended.We did not use potato binding agent, or eggs or stuff like that.
Newly Registered
Posts: 1
Joined: Sun Feb 08, 2015 9:19 pm

Re: burger texture

Postby yotmon » Sun Feb 08, 2015 11:59 pm

Hi and welcome. Its possible that you didn't mix the sausagemeat enough. You need to place all ingredients in a large enough bowl and thoroughly nead everything together until it becomes very 'sticky'. Then you will notice the difference between sausage meat and ordinary mincemeat. Salt actually helps with the mix so unless your recipe was too salty I wouldn't reduce it.

HTH Yotmon.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
Registered Member
Posts: 635
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England

Return to Beginners

Who is online

Users browsing this forum: No registered users and 3 guests