sausage making
Posted: Tue Jan 23, 2018 4:45 pmmy pork sausages have a dry texture when cooked what am I missing ???
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.....
www.sausagemaking.org
The web's favourite resource for sausage makers everywhere!
http://570660.zoqxoq1s.asia/
sausage making
Page 1 of 1
Posted: Tue Jan 23, 2018 4:45 pmRe: sausage making
Posted: Tue Jan 23, 2018 5:13 pmWe 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.....
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.....
Re: sausage making
Posted: Tue Feb 20, 2018 8:40 amHi - 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.
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.
Re: sausage making
Posted: Fri Feb 23, 2018 3:12 pmYou'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.
Phil
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.
Phil