sausage texture

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sausage texture

Postby robr » Sun Oct 04, 2015 10:50 am

Hi when I make sausages the textire seems wrong. After frying the meat seems to be poached not fried.
I am using ratios of 80% pork, 6.5% rusk, 11% water, 2.5% seasoning with natural hog skins.
Rusk is home made from Parson Snow recipe.
I have tried changing amount of water but no difference.
Can anyone offer any ideas?
Robr
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Re: sausage texture

Postby wheels » Tue Oct 06, 2015 2:12 pm

Hi. :D I don't quite get what you mean by the texture being like a poached sausage. Is too dry? More like minced pork than sausage-meat? Is the rusk really dried before you use it? Has the pork got over 20% fat that you can see?

The recipe's fine. It must just be the method. Maybe review what you did by comparing your method with the one in Sausagemaker's guide:

http://www.localfoodheroes.co.uk/sausag ... _guide.pdf

Phil
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Re: sausage texture

Postby robr » Fri Oct 09, 2015 6:02 am

Hi thank you for the reply. The sausage has crumbly meat, difficult to explain. The rusk is extremely small sized as I do not grate it but blitz it.
Meanwhile I will check the guide and see if I can figure it out.
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Re: sausage texture

Postby wheels » Fri Oct 09, 2015 1:05 pm

Crumbly meat is often from inadequate mixing. Mixing the meat allows the salt to release myosin from the meat. This is what turns the meat from mince into sausage-meat.

HTH

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