A tale of woe

[this41uk]

Hi

I've asked this question before so please bare with me. I just made some sausage with what I think was the right proportions of meat fat rush seasonings and water.

I used a recipe I got from the forum for the seasonings and another recipe for the meat mix; this was one I got with a Cumberland Seasoning
Mixed.

So all I did was use the seasoning mix from the forum in place of the bought one.

Sorry it�s long winded

The problem is with the bought mix I got a sausage that retained both moisture and fat

When I repeated this using a different seasoning mix the sausages lost both water and fat big time

Is there something in a commercial seasoning mix that would help to hold it all together "or" am I just no good at making fresh sausage.

Tim

PS this is the later.

[Oddley]

I think before we can help, you will have to post the exact recipe. It can then be inspected for the deliberate mistake... :D

[Spuddy]

Hi Tim
Most of the bought mixes contain a phosphate emulsifier which is why you have the different result when you make your own.
The solution, either:

Make sure everything is VERY cold before you mix it.
OR
Use phosphate in your mix (Franco sells it)

If like a lot of people you are making your own to avoid the E numbers then you will have to use the first method and tweak the recipe until it's right for you. As Oddley said, If you post the exact recipe and method you used it will be scrutinised for you

BR

[dougal]

Make sure everything is VERY cold before you mix it.

Tim - ISTR that you have Ruhlman & Polcyn's Charcuterie. This is a point that they do take pains to stress. And it is important to raising the quality of the finished sausage.