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sausage making

PostPosted: Tue Jan 23, 2018 4:45 pm
by trip1950
my pork sausages have a dry texture when cooked what am I missing ???

Re: sausage making

PostPosted: Tue Jan 23, 2018 5:13 pm
by DanMcG
We would really need the recipe and cooking procedure to help you out.
Could be you had a poor bind, or you cooked them to hot and melted all the fat out.

Oh and welcome to the forums..... :wink:

Re: sausage making

PostPosted: Tue Feb 20, 2018 8:40 am
by Tracie
Hi - I have exactly the same issue...recipe from AllRecipes ... sages.aspx

The only difference is that I dont use the onions, and I am using Gluten free rusk/breadcrumbs. (FODMAP diet, which is why I am trying to make my own sausages)

The first batch I made were like sawdust, and I figured that I had put the mixture through the mincer once too often. YouTube said mince twice, then of course it goes through mincer to stuff into casings, so thats 3. I only minced once then stuffed next time for the 2nd batch, and it was better, but still a little sawdusty. I am cooking in the oven at 180degrees.

Re: sausage making

PostPosted: Fri Feb 23, 2018 3:12 pm
by wheels
You'll find a beginners' guide here: ... _guide.pdf

Often the issue is either with a lack of fat, or that the salt/spices weren't mixed for long enough with the meat - you need to mix until the minced meat changes in texture to a sticky mass that is sausage-meat. Putting the salt on the cubed meat the night before grinding can help this.