Water coming out of sausages

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Water coming out of sausages

Postby deags » Tue Oct 17, 2017 10:29 am

HI, newbie here.
Ive done a couple of batches of sausages now.
The last lot were a pork chorizo using pork shoulder and a commercial spice blend, and a beef sausage, fairly plain salt, pepper and thyme spice blend. No added moisture in the mix.

The sausages were frozen pretty much straight away.
When cooking, allowed to defrost naturally, and fried in a pan.

Whilst cooking, a lot of water/moisture seemed to collect between the casing and the meat inside. I let it stay inside until the cooking was almost complete before pricking the case. It was definitely water and not fat. Not too sure why this happens... Is it normal for home made sausages? If not, what do I need to do to prevent it from occurring?
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Re: Water coming out of sausages

Postby NCPaul » Tue Oct 17, 2017 1:26 pm

Welcome to the forum. :D It sounds like the bind of the sausage is not sufficiently developed. The bind not only holds the meat and fat together, it forms a protein network that traps water. An easy way to help improve this is to salt the meat cubes the night before you plan to make sausage. Describe how you mix the sausage and what you see.
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Re: Water coming out of sausages

Postby deags » Tue Oct 17, 2017 8:33 pm

Thanks for that, I will try that.
Next session will probably be in about 10 days. I will make sure I get some salt on the meat night before.
Would you generally do that process with the salt that is included in the recipe?
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Re: Water coming out of sausages

Postby NCPaul » Tue Oct 17, 2017 9:06 pm

Yep, one less thing to remember to add later. Make sure the sausage is thoroughly combined, are you mixing by hand or with a mixer? You should have it as a tight mass that you could almost hold upside down on your hand.
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Re: Water coming out of sausages

Postby deags » Wed Oct 18, 2017 8:30 am

I posted this already but it didn't appear, so apologies if it comes up as a double post...
I would assume that after salting the meat overnight there will be water/fluid that comes out of the meat, should I discard that fluid, or mix it back in to the mix?

I use a Kenwood Chef grinder attachment, one pass through the coarse plate, and then hand mix the meat with the spices.
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Re: Water coming out of sausages

Postby wheels » Wed Oct 18, 2017 11:15 pm

I'd just mix it all back in. Mix your sausage until the meat is sticky - the smell will change as well - it'll smell like sausage rather than mince.

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