Soft to the bite

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Soft to the bite

Postby nickscambridge » Mon Feb 27, 2017 7:09 pm

Hoping someone can help this newbie!

I get god feedback on the taste of my sausages but they are 'soft' to the bite. It's ok, but not if you want a meaty sausage. Most of the recipes I'm using have 20% rusk to meat, and I'm using oats as a rusk.

Any ideas to get more bite would be appreciated.

Thanks!
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Re: Soft to the bite

Postby NCPaul » Mon Feb 27, 2017 7:26 pm

Welcome to the forum. :D Dropping the rusk down to 5-10 % would improve things, many sausages don't use any. Another thing to try would be to boil some skin (about 5 % on the weight of the meat) until tender then grind it several times before adding it to the sausage meat.
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Re: Soft to the bite

Postby wheels » Mon Feb 27, 2017 7:59 pm

Hi, welcome.

I think that oats will give a much 'softer' texture than rusk.

Are you using oats for a reason? GlutenFree?

Phil
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Re: Soft to the bite

Postby DanMcG » Tue Feb 28, 2017 7:03 am

Paul, could you explain the boiled skin part, I don't think I've ever heard of this before. Thanks
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Re: Soft to the bite

Postby NCPaul » Tue Feb 28, 2017 11:20 am

The principal is that added collagen can modify the sausage texture if used at low levels. Sometimes you'll come across recipes calling for "rind emulsion" which gelatin from the collagen. Try a small amount and see if you like the effect.

viewtopic.php?f=1&t=10034&p=86935&hilit=Bertolli#p86935
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Re: Soft to the bite

Postby nickscambridge » Tue Feb 28, 2017 6:15 pm

Thanks Phil,

Really only using for convenience - there in the cupboard near the mincer :)

I'll try with Rusk.

wheels wrote:Hi, welcome.

I think that oats will give a much 'softer' texture than rusk.

Are you using oats for a reason? GlutenFree?

Phil
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Re: Soft to the bite

Postby nickscambridge » Tue Feb 28, 2017 6:16 pm

Thanks Paul

I'm using way to much - but thats in the recipe I'm using, I'll drop to 7.5% and play around from there - split the difference :)


NCPaul wrote:Welcome to the forum. :D Dropping the rusk down to 5-10 % would improve things, many sausages don't use any. Another thing to try would be to boil some skin (about 5 % on the weight of the meat) until tender then grind it several times before adding it to the sausage meat.
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Re: Soft to the bite

Postby wheels » Wed Mar 01, 2017 12:38 am

Maybe post the recipe that you find a problem - that way we can advise properly. :D

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