I've been making different kinds of fresh and smoked sausages for a year now and still can't find that perfect balance of "bite", moisture, shrinkage control, and casing rupture.
I've tried 50% SP, 80% SP, commercial bread crumbs and Parson Snows' rusk recipe (the lattest). This lattest attempt has given the best results with one catch, the links burst when cooked (either pan fried or grilled; slow cooked or seared). Can a combination SP and Rusk control this bursting? On another note, my smoked sausages tend to be be crumbly (I use � cup 80% SP (about 45 grm) per 5# Meat and 2 cups of liquid). How can I reduce this softness without reducing the liquid content?
[u][b]Non-Bursting Country Breakfast Sausage (Mild):[/b][/u]
5 # 70% lean pork
2 cups cold water
2 Tbsp salt
3/4 tsp Black pepper
� tsp cayenne
1 tsp white pepper
2 Tbsp sage
� tsp ginger
2 tsp nutmeg
1 tsp thyme
2 tsp MSG
1� Tbsp Soy Protein Concentrate
"It shrinks quite a bit an has a bit of Soy flavor"
[u][b]Bursting Breakfast Sausage (Spicy):[/b][/u]
5 # 70% lean pork
2 cups Cold Water
2 Tbsp salt
2 tsp black pepper
3/4 tsp cayenne
1 tsp white pepper
2 Tbsp sage
� tsp ginger
3/4 tsp mace
3/4 tsp nutmeg
2 tsp thyme
1 tsp Dextrose
2 tsp MSG
1 cup Rusk (120 grm)
"It browns beautifully, juicy, tasty, but it bursts"
Thanks,
David