Thread: Sausages

Originally Posted by Bill999

thats gold mate

I hear a lot about sausage filler, do you use it? is this the finer mince that you run thru the mincer again or is it some kind of grain product?

I never used to, but the result was a really dense sausage and very "meaty". I use a combination of things and it has evolved a bit over time. Breadcrumbs are a good standby filler, potato starch flour is another or porridge ground down fine. Or a bit of milk powder, these things all help to hold in the moisture and aid to combine the meats, and hold it all together.
What I use now is dried breadcrumbs and a little milk powder .... its in the recipe I posted on P1

Nothing here is set in stone, change it, add to it, remove stuff. Just keep the basics the same
Meat, salt, water, casings.
Mixing it all together is paramount to bring out the stuff that makes it stick together (actomyocin).

here is a link to some good info http://sausageswest.com/sausage-maki...iques/#Binding