[Sca-cooks] Problems with sausage
avrealtor at prodigy.net
Mon Jan 7 18:21:49 PST 2008
I also know when I made homemade sausage that modern sausages have dried milk solids to add moisture. When I made mine, I did pretty much what others have suggested, use suet or other fatty trimmings. I think since my sausage was a mixture of pork and beek I used pork belly.
I did try a little batch with the dried/powdered milk just to see the difference. Yes it has closer to what we get today, a little better texture.
There is a little German Sausage place down the road from me that swears that a few of their recipes have been in the family for 100's of years. She gave me a whole lecture on sausage making when I bought the casing from her. I was happy, I got to sit and eat some of them and she even feed me perogi! Not common here
Diane & Micheal Reid <dmreid at hfx.eastlink.ca> wrote:
I had the same problems with sausage at the begining still do by times when
I try something new or redacting a recipe.
Now this is what I do, 10 lbs meat 1 lbs suet, 1 lbs wet filler. Use the
fat of the animal to make your sausage. Filler can be either oatmeal, bread
crumbs, rice, or what ever you are use to but it has to be wet with your
choice of fluid, water, wine, whiskey, whatever. The idea is to make a
porridge of it then add your spices. The second grind is finer but most of
the time it is directly into casings unless you have to hold it for some
form of setting time.
If I am doing sausage I try to get under belly meat because it is almost
ideal and you seldom have to add suet at all.
Yours I hope it helps
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