Thread: Sausages

Originally Posted by Cappa

Yeah using plenty of fat (30-40% wt/vol). Could try more i guess... Find most of fat seems to render out during cooking but it still keeps inside moist but just no snap or bind between meat as it were. Reading up they talk about need to get emulsification of fat to lean hence thought that extra grinding might help. This was also suggested when i emailed sausage by design and explained my process. Haven't tried any unique fillers or binders though so will look some up. Nah no point in quitting after a couple of minor set backs - that just wouldn't be DIY

Do you grind your fat and meat from slightly frozen? I just use the smallest sized plate my machine has. Sometimes grind it all twice but really no need.

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Yeah have always used fat and meat from frozen. Thaw it for an hour or so just enough to easily cube up with a knife but still pretty much frozen. I have just been running the coarse plate (8mm diam holes) as find this works really well for mince. Have a med (5mm diam) and fine (3mm diam) plate but have never used em. Usually try alternate cubes when mincing to help spread fat and lean throughout mix and to keep mincer head from being bound up with fat. Always try to keep mincer head cold to stop this also. Mix by hand for 10min or more to try get the sticky bind

Originally Posted by Cappa

Yeah have always used fat and meat from frozen. Thaw it for an hour or so just enough to easily cube up with a knife but still pretty much frozen. I have just been running the coarse plate (8mm diam holes) as find this works really well for mince. Have a med (5mm diam) and fine (3mm diam) plate but have never used em. Usually try alternate cubes when mincing to help spread fat and lean throughout mix and to keep mincer head from being bound up with fat. Always try to keep mincer head cold to stop this also. Mix by hand for 10min or more to try get the sticky bind

Maybe try using 3mm plate. I think my smallest plate iirc is 6mm and the last batch I made turned out pretty good. Not mealy like they usually were.
You will get it sussed. My mealy ones were not that fun to deal with but tasted good enough. The binder/filler helped a lot as it was the only change I made.

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Thanks - Will give that a crack next time!!