Thread: My First Batch of Sausages

Yeah, we didn't use any binder with the first attempt and they were pretty dry and not that popular. We were trying to avoid using a binder as the wife and one of the kids have a gluten intolerance thing going on. The second attempt I bought a flavour mix that used rice flour (gluten free) as the binder and they came out perfect. The third attempt, we will go back to our own flavours and chuck in some rice flour to bind it up.

The theory as explained to me is that as the fat turns to liquid, instead of running out of the sausage and into the pan, it is soaked up by the flour, thus keeping the sausage moist.

Another thing we found with the second batch was the flour made the mix quite dry and wouldn't feed through the sausage stuffer. We had to mix cold water in so that the mix would feed through the sausage stuffer.

Originally Posted by Bremic

Yeah, we didn't use any binder with the first attempt and they were pretty dry and not that popular. We were trying to avoid using a binder as the wife and one of the kids have a gluten intolerance thing going on. The second attempt I bought a flavour mix that used rice flour (gluten free) as the binder and they came out perfect. The third attempt, we will go back to our own flavours and chuck in some rice flour to bind it up.

The theory as explained to me is that as the fat turns to liquid, instead of running out of the sausage and into the pan, it is soaked up by the flour, thus keeping the sausage moist.

Another thing we found with the second batch was the flour made the mix quite dry and wouldn't feed through the sausage stuffer. We had to mix cold water in so that the mix would feed through the sausage stuffer.

another thread on here (2 posts down)recently I posted our recipe for bangers that IS G.F. cornflour works well as the binder and you don't need much....if your hands aren't painfully cold you have mix too warm.

Just read your post, that is indeed a minimal amount of binder needed for your mix, would be a good easy option. Unfortunately the missus is a no go with anything corn also.

I don't think you can understate the keeping everything cold bit. You don't want to grow any nasty bugs.

The butcher who mahes sausages for me uses beef fat so it doesn't change the taste. About 1kg to 20 kg of venison.