www.sausagemaking.org

I would like to make a gluetin free sausage that holds its juicyness. I have had several try's. using rice or a all meat sausage but they always end up dry. any help please.

Hi Trev

I'm writing from a laptop which I don't like, so I'll keep it brief. Dry sausage is often due to inadequate mixing.

How did you process your rice? Can you post the recipe please (inc amounts). I'm sure that someone will them advise further.

Phil

Look up Bob's Red Mill. I use their gluten free all-purpose flour as a binder in game sausage for a couple of my customers. It does have its own flavor though, so other things have to be juggled. Are you making a fresh or smoked sausage?

What element of a normal sausage contains gluten? You don't need to use rusk or other bread-like binders for many recipes.

are there other options to make it gluten-free

100% meat is gluten free
Most GF sausages would have either rice flour or soy flour or a combo
Its there mainly as a cheap filler and it absorbs the fat as customers apparently dont like to see fat running out of a sausage

...or use rice, or other gluten free product - potato flour, cornflour, (some) oats etc

Phil

i have used boiled rice as per scot rea works great but i mainly use gluten free bread crumbs from the super market . i make heaps of sausages and my wife is a coeliac..

Gluten free breadcrumbs sounds like a good idea. I used scaled rice in a Royal Cambridge Sausage recipe as that's what's said to have been used in the original. Parson Snows covered it's preparation back in 2008 in this thread:

viewtopic.php?f=6&t=135&p=2690&#p2690

I also covered it here:

http://www.localfoodheroes.co.uk/?e=765

You'll notice the difference between Scott's video and the posts of mine and Parson's is that we credit our source, something that Scott has never done. I find this terrifically annoying.

Phil

i have never seen any of your videos do you have a link to them .

Sorry, I should have expressed it better. Mine and Parson's are text. Scott's is a video. His video's are worth a look - but the recipes are better elsewhere.