Sausage texture. Am I doing something wrong?

[The Singing Stalker]

So I seem to have some issues.
Venison sausages, mixture is correct to chef monkey spanner. But the consistency is more like a bratvorst and crumbly.
same with phesant sausages with chicken as an additive.

All taste ok, well except for the lime. But that is my fault. What am I doing wrong or am I doing anything wrong?

do I need more water? More setting time? I tend to add water to the bread separately then add it to the mince after and mix.

Suggestions?

 

[TonyC]

Add more water, I put rusk into mince then add water, I have been adding too little water in the past and it was difficult to fill skins, more water makes the mix smoother and less lumpy, a bit trial and error, if you get it too wet you can add more rusk/ bread crumbs. Tip from my butcher ... - don't let it stand (and dry out) get it stand in the casing.

 

[bigscott270]

For what I am reading you could be doing with more fat to use as a binding. Also try putting the rusks in a mixing bowl and add ice cold water and let it stand for a while to soak then add to the meat and seasoning mixture before mincing.

Hope this is of any help..............scott

 

[finnbear270]

From my limited experiences ,... more fat!, less water, excess water will give your cooking area a good splattering.

 

[sauer]

If you mince the meat then add seasoning rusk etc then case you get a more coarse texture sausage .....that's what I do , I don't mind it ..... Apparently for the texture of sausage we like here in UK , once it's all mixed ...put through mincer again that smooths the texture

Copied this from weschenfelders site , it's something I'm thinking of trying see how big a difference it makes

Another wee pointer I think makes big difference , I always used to make them , then get them vac packed and into freezer , now hang them ( or on a plate ) overbite in chiller or n fridge let them set before use or packing and freezing



Paul

 

[FGYT]

I usually mince the meat on course then add the Rusk and flavourings if any Mix in and mince a second time then add liquid (Water, Wine or Cider etc) have only done Pork tho so far 80% meat/fat to 20% rusk etc But pork is fatty

 

[llwynog]

+1 to fat, I'm always surprised how much is needed. They sound as if they're drying out.

 

[nicowilson]

+1 to fat, I'm always surprised how much is needed. They sound as if they're drying out.

Agreed. And if don't worry too much about adding a bit too much water. Leave the sausages hanging for a few hours and the excess water will soon disappear.

Instead of water, you could try red wine. It brings an added richness to the flavour.

Always mix the dry ingredients first.

 

[johndeere]

For what I am reading you could be doing with more fat to use as a binding. Also try putting the rusks in a mixing bowl and add ice cold water and let it stand for a while to soak then add to the meat and seasoning mixture before mincing.

Hope this is of any help..............scott

I would concur with scott check out scott rea on you tube he knows his stuff

 

[sauer]

Aaah the master !

 

[sauer]

Here's Scott's video .... I never have bothered putting thru the mincer again as seemed a faff ..BUT what he says here ...what you don't hear on other video is the reason why ..... Crumbly sausages due to not achieving the " primary bind" Fat needs to emulsify to stick to the meat giving the texture we all love ..

How To Make Sausages.Pork Sausages.TheScottReaProject. - YouTube

Paul

 

[Ratten]

Read it on here somewhere and tried it with burgers - milk powder instead of breadcrumb. Apparently forms a nice emulsion with the fat and holds it all in place. Worked beautifully with lamb burgers - give it a go.

 

[bluelamb]

Gday All

fat, fat and more fat - a good sausage should be about 15-18% fat - don't know about the UK, but I use pork back fat obtained from
my local butcher or from one of our meat wholesalers. Also making sure that everything is cold as possible without freezing wilaid the process.
The pork fat has a neutral flavour which helps.
Last lot of sausages I made were crocodile, which came from the beast (4.8 metre in the photo.




They were a mix of croc, pork, back fat and red curry paste (3 x 150g jars) to make up 10kg.
regards
BLue

 

[Monkey Spanker]

Well that puts a whole new slant on the Punch and Judy show! I thought the crocodile ate the sausages not became them!
How the hell did you kill that? Oh, and does it taste like chicken?
MS

 

[merlin]

I want a crocodile sausage!! And make it snappy!

Sorry. Couldn't help myself. I'll get me coat....

 

[TringSaint]

the trick with venison is to add fat to it. either use belly pork or get some back fat from a butcher, else the sausage will just crumble as venison is too lean. the fat plus water forms an emulsion which stops the sausage over steaming when its being cooked and helps to bind the rusk and meat together.

go to the waschenfelder (spelling) website as they have some good recipes there, but basically, mince the meat, add the water and stir vigorously (really important as this makes the meat release collagen which also helps to bind), then add the rusk once all of the water has been absorbed and mix well. you can mince again if you like - i never bother.

i have used this method on venison and game sausages with great results.

 

[Slurpy Sam]

Deffo more fat.