Sausages

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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

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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

Quote:

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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

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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!!

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

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Looks to me like you have NAILED the linking up thing......sorry cant help on question other than to say nope we dont...just sit in fridge for day or two before freezing.

Shit good effort mate, that is a fair pile of bangers :)
I have only hot smoked stuff so can't help you there sorry. As for wood, you can't go very wrong with Manuka, but I think some fruit tree wood might be good for added flavour.

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Originally Posted by hotbarrels

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Attachment 171356

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Looks pretty good!
This chaps video of sausage linking helped me out: https://m.youtube.com/watch?v=UY5TiciEry4

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Originally Posted by hotbarrels

So just had my first crack at linked sausages. This is my second attempt at sausage making with the first one being a full length Boerewors. Its definitely a time consuming process, but 25kg should keep the family happy for the next couple of months.

My question, does anyone cold smoke their sausages before freezing, and if yes, recommended method/timing/preferred wood??

Attachment 171356

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So the general consensus on the sausages is that they have great flavour, but the consistency is a bit 'crumbly'??
I think that they may be stuffed a bit tight, which combined with the tougher pig skins (versus sheep), does make them loose a bit of fat during cooking.

Keen to hear your recommendations on how to reduce the crumbly texture.

Recipe used is:

Attachment 171801

Would some cornflour have helped with the binding any??? Say replace some of the breadcrumbs with it.

Rice flour is the binding agent for snags. Not much required. If dry and crumbling may need to increase the amount of fat in them possibly though 25% should be enough.

Goat sausages https://uploads.tapatalk-cdn.com/202...f2d1046a22.jpg3 flavours plain cheese and onion and onion will be good


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Originally Posted by sometimes1

Goat sausages https://uploads.tapatalk-cdn.com/202...f2d1046a22.jpg3 flavours plain cheese and onion and onion will be good


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What do they taste like?

Awesome