Bursting Sausages

[tristar]

Hi Sausagemaker,

Quite correct, I didn't add any extra water as the mixture appeared to be quite moist as it was, but isn't the water only required when adding rusk to compensate for the dryness of the rusk? Why would you add extra water when it is not needed?

By the way thanks for all your input on the various topics, it is really great having somebody with your level of experience assisting us newbies.

Regards, Richard

[sausagemaker]

Hi tristar

The reason I assumed you had taken out the water, was really to illustrate my point that it is not the rusk or filler causing the problem but free water.
If there is no free water then it cannot turn to steam & therefore cannot bust the casing, this is the reason why you must balance the free water with a suitable amount of filler.

Hope this helps
Regards
Sausagemaker
PS Thank you for your kind words.

[tristar]

Hi Sausagemaker,

Thanks for that explanation, this could explain why I have seen an improvement in the juiceness of my sausages since I have started adding mustard powder and mustard seeds. Most of the meat supplied here in the local markets is pre-rigor and is therefore quite moist, I assume that the mustard flour is not only assisting in the binding, but also the emulsification during the kneading process and trapping the water there. I should have noticed the effect before as my sausages now do not leak whilst being fried as they did previously!

I love this learning process as it is leading to improvements in my sausages all the time, thanks again.

Richard

[Epicurohn]

I do like the juiciness of my sausages when cooked. This of course is a combination of the meat quality, amount of fat and the rusk/soy combo. I'm sure there are butchers that do not require the use of a filler to assist in the juicyness of a sausage since they can determine very easily the moisture of a meat. I don't have that knowhow so I need the filler.

Just stuffed some Spicy Breakfast Sausage (U.S. country style). I kept my usual 5% rusk plus 1 tsp 80% Concentrated Soy Protein per 5# of meat. Brought the water dose to 1:1 with regards to the rusk. It took almost a full minute on the Kitchen Aid but eventually it was blended in. I did two 2 min. mixings with cooling off period in the fridge to prevent smearing as Sausagemaker suggested. Success!!. Fryed some links right out of the stuffer and tossed them into a hot cast iron saucepan. The casings eventually were torn from the excessive heat, but there was NO bursting. Will freeze and fry to make sure things are consistent. Will post results.


Tristar: Mustard is a well known coagulant in general cooking use. You can thicken a sauce with a bit of Dijon or ground mustard without the need for starch or flour.

Thansk a bunch,

David