problems with stuffing

[rbramley]

Hi,
I am using the FW 2684 with the stuffing attachments (tube and guide that fits into the tube). Everything goes well with the stuffing process, but when I have cooked the sausages, the centre of the sausage tends to fall apart into 3 different segments (imagine a "Y" shape). Does anybody know how I can avoid this ?

cheers

Richard

[aris]

Give us the recipe for the sausage you are using.

[rbramley]

Hi there,
I am using the recipe that is posted on the beginners message board:
400g shoulder
400g belly
65g water
125g water
25g seasoning

[sausagemaker]

Hi Richard

There are few things to check:-
Are the meats too cold when mincing, are you mixing enough to extract some protein, are you mincing the mix twice (this will help but the texture will be smoother.

Regards
Sausagemaker

[Butcherboy]

You don't seem to mention any binder!
try some rusk or rusk dust, or a little super phosphate.

[aris]

Where does one get small quantities of phosphate in the UK?

[Franco]

Aris,

I can supply phosphate if you need some in small quantities, I am also starting to sell preservative for fresh sausage(sulphite) if anyone needs some.

Franco

[aris]

Can you post details? How much to use, cost etc.

[Franco]

Sodium Metabisulphite, use 0.8 gramme per kilo of meat, this extends shelf life of burgers and sausages by upto 7 days.

�2.00 per 250 grammes
�3.00 per 500 grammes
�4 per kilo


I'll post the price of the phosphate on Tuesday.

Franco

[welsh wizard]

Hi

I have had exactly the same problem in the past and after much good advice I decided the mix I was stuffing with was too dry. I increased the liquid content and have not had the problem since.

Hope this helps WW