sausage making

Tips and tecniques on dryng drying, curing etc.

sausage making

Postby trip1950 » Tue Jan 23, 2018 4:45 pm

my pork sausages have a dry texture when cooked what am I missing ???
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Re: sausage making

Postby DanMcG » Tue Jan 23, 2018 5:13 pm

We would really need the recipe and cooking procedure to help you out.
Could be you had a poor bind, or you cooked them to hot and melted all the fat out.

Oh and welcome to the forums..... :wink:
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Re: sausage making

Postby Tracie » Tue Feb 20, 2018 8:40 am

Hi - I have exactly the same issue...recipe from AllRecipes

http://allrecipes.co.uk/recipe/33511/ho ... sages.aspx

The only difference is that I dont use the onions, and I am using Gluten free rusk/breadcrumbs. (FODMAP diet, which is why I am trying to make my own sausages)

The first batch I made were like sawdust, and I figured that I had put the mixture through the mincer once too often. YouTube said mince twice, then of course it goes through mincer to stuff into casings, so thats 3. I only minced once then stuffed next time for the 2nd batch, and it was better, but still a little sawdusty. I am cooking in the oven at 180degrees.
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Re: sausage making

Postby wheels » Fri Feb 23, 2018 3:12 pm

You'll find a beginners' guide here:

http://www.localfoodheroes.co.uk/sausag ... _guide.pdf

Often the issue is either with a lack of fat, or that the salt/spices weren't mixed for long enough with the meat - you need to mix until the minced meat changes in texture to a sticky mass that is sausage-meat. Putting the salt on the cubed meat the night before grinding can help this.

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