[Sca-cooks] Problems with sausage

Nick Sasso grizly at mindspring.com
Mon Jan 7 10:17:08 PST 2008

-----Original Message-----
You want a source of firm, sweet-tasting fat from actual adipose
tissues from certifiably chubby animals. < < SNIP> > which generally means
belly or side meat,
< < SNIP > > (I think on a pig this is known as the flead or leaf lard;
lard is rendered from this -- mostly-- and if the animal were a cow or
a steer it would be suet).

If the fat, when heated, just liquifies, it's going to have a very
limited effect on the sausage's mouth feel. You want something which,
when heated, is transformed from waxlike to jelly-like. Obviously
liquid fat will add to juiciness, but as anyone who's had lean,
overcooked pot roast knows, dry meat with gravy on it is still dry
meat... > > > > > > >

Fat PLUS gelatin (soluablized callogen tissue) is far superior in mouthfeel
and tenderness than fat alone.  As Master A mentioned, liquid fat just melts
and runs away . ..  the other tissue will help hold moisture and velvety


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