Smooth Filling

Thanks Frankie, will give it a shot on the next batch

Regards

David

Hi,
Re need for pork fat.
I substitute about one third pork shoulder with same amount belly pork and find this works well.
Regards
Frankie

Hello Spicey Lady, thank you very much for the information on how to achieve smooth fillings, willl be giving it a bash soon, as we are off to a 90th birthday at the end of the month, top of the requests on what to bring are .....you guessed it my sausages!!!

Guess they liked them even with a coarse filling

One last thing, was in a local butcher last week looking for prices of pork shoulder and pork fat!! the butcher was thrilled at somebody trying to make sausages and offered me a job making his sausages LOL, the only problem is the butches use all the pork fat they can get their hands on and could not supply any, I went into another butches to be told the same thing that they use all the fat they can get their hands on as well, does anybody else have this problem?

Ayway many thanks again

Regards

David

Hi David
Glad to hear that your sausages are so popular. To get a fine meat texture you need to mince the meat a second time through a 3mm plate. This should work to give a smooth consistency. Don't forget to keep the meat very cold and use the natural stabiliser.
You can buy the mincer plates on

http://www.designasausage.com/pages/prods.asp?catid=13&subcatid=19
Hope this helps
Spicey Lady

Hi everybody, I am new to sausage making and this forum, I am looking for some ideas, I have now produced about 2 kilos of sausages, the first batch, sun dried tomato and garlic tasted lovely, but burst out of their skins at both ends and looked like dumbells!

Gaynor was very helpful and has sorted that problem out by advising that I needed stabiliser, the second batch was Pork and Leek, they taste fantastic also and my grandchildren demolished them in one sitting to my delight, but said their consistancy was similar to Christmas stuffing!!

How can I get the sausage consistancy when cooked to feel as smooth as a rubbish sausage from a supermarket? do I whizz the breadcrumbs to death or is there something else I can do to achieve that smooth fine texture?

Any help would be appreciated

Regards

David