Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Food and Beverage > Cooking & Pairing > Making Sausage
Reply
 
LinkBack Thread Tools
Old 03-31-2010, 11:25 PM   #1
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default Making Sausage

I am having a devil of a time getting the consistency and texture that I am looking for in sausage. Anyone have any insight? I am using the Kitchen Aid attatchment.

I have tried three times and had poor luck each time.

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 01:36 AM   #2
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,024
Liked 3000 Times on 2954 Posts
Likes Given: 28

Default

Are you talking about just the grind of the stuffing?

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 06:55 PM   #3
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I am talking about the grind as well as the fat content. If you buy say a Johnsonville brat, the texture is very nice. When I bite into mine I get either too coarse and kinda dry and then I tried more fat and a smaller grind and it came out like mealy and way too fatty.

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 07:06 PM   #4
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 120 Times on 104 Posts
Likes Given: 11

Default

For a firmer texture with a very smooth texture, I find it best to use a large food processor for the grind.

1. Grind per usual with a medium plate.
2. Chill meat to fridge temps.
3. Prepare a pitcher of ice water.
4. Setup your food processor.
5. Process the meat in the food processor using the ice water to keep the meat from chunking up. It should turn into a kind of paste.
6. Stuff the paste into the casings.

Another good tip is to use some soy protein to help with binding. That will also help your texture out.

What kind of sausage are you making?

If you don't have this: http://www.amazon.com/Great-Sausage-...d_bxgy_b_img_c get it.

Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 07:22 PM   #5
Layne
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Gonzales, Louisiana
Posts: 964
Liked 19 Times on 17 Posts
Likes Given: 2

Default

The meat AND fat have to be VERY cold. If it warms up, you will get funky consistancy.

__________________
Layne is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 07:40 PM   #6
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Let me tell you my last process.

Buy meat and fat (70/30)
Cut into 2" strips for ease of plunging
Place in freezer for five hours along with plates and blade
grind with largest plate in Kitchen Aid stand mixer
season to taste
grind through small plate
stuff sausage in medium casing

I just did that and the texture was small and mealy. In the past I have done the same, just keeping the texture larger and chunkier and it came out very tasty, but dryer and tougher tasting. I figured that there wasn't enough fat, but I also figured the grind was too large. So I changed both and got some funky sausage in casings. In chili as ground sausage, beautiful. As a link it was pretty nasty.

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 07:51 PM   #7
Reelale
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2009
Posts: 17,736
Liked 1373 Times on 1331 Posts
Likes Given: 55

Default

Are you stuffing with the processer after your last grind? I know when we make venison sausage, the grinder kinda mashes the meat into a paste as it is going into the casings. On my hand grinder, I just grind one time into the casings. Turns out much better, consistency-wise.

__________________
Reelale is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 08:43 PM   #8
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I grind and then remove the plate and stuff.

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2010, 10:46 PM   #9
Reelale
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2009
Posts: 17,736
Liked 1373 Times on 1331 Posts
Likes Given: 55

Default

Yeah, we did too. Put star washers as spacers. What happens is the auger mushes the meat after it has been ground. Grinding straight into the casing worked for me. YMMV.

__________________
Reelale is offline
 
Reply With Quote Quick reply to this message
Old 04-02-2010, 01:15 AM   #10
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,024
Liked 3000 Times on 2954 Posts
Likes Given: 28

Default

Using the Kitchenaid for stuffing might be your problem. I have one and it works fine for grinding but is pretty much worthless for stuffing. I am just going to get a vertical stuffer soon.

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
DIY Sausage PeteOz77 Cooking & Pairing 35 05-16-2011 02:21 AM
Sausage making forum homebeerbrewing HomeBrewTalk Announcements & Feedback 23 11-30-2009 08:54 PM
Homemade Sausage Matt Up North Cooking & Pairing 13 08-30-2009 11:08 PM
Pickled Sausage Schlenkerla Cooking & Pairing 50 08-05-2009 05:53 AM
All-Grain - Liquid Sausage shagington Recipes/Ingredients 2 02-22-2009 02:02 PM



Newest Threads

LATEST SPONSOR DEALS