Hello everyone,
I have ventured into making sausages for me and my family and came across this forum which looks full of superb advice.
I have an electronic grinder/stuffer and although I have perfected the taste of the home made sausages the shape and texture of them is to be questioned. The stuffing of them is nothing other than a nightmare as I cannot keep the continuity of pushing the meat into the stuffer and shaping the casings, I have read that a manual upright stuffer will help me here. The other thing is the texture of them. Now I use 3 1/2 pound of shoulder/belly with good fat content 2oz ready made seasoning and 1/2lb of ready made Rusk along with 1/2lb icy water, but when they are cooked a-they are very soft and b- the texture is somewhat soft and crumbly with a gritty aftertaste. I have read a lot about mixing and mixing to start a myosin process is this my answer as I hand mix the mixture until it is sticky or am I missing something else? Could adding a bit more fat be the answer? I like my sausages meaty and solid so when you cut into them they don't fall apart and you end up having to use a spoon!
Any feedback appreciated.