Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)

       Over the Gate Forum Index -> Around the Kitchen Table

First attempt.

This is the first mincing. I'll let it rest overnight then mince it again and stuff.

Looks good to me   mix in veges and cook eat  

sod wrote:
Looks good to me á mix in veges and cook eat á

yep I agree with sod yummy


Finally got time to post a couple of pics.
The casings soaking in cold water. The first batch I couldn't get the things on the nozzle, second time round it took seconds á

The finished article, maybe a bit over stuffed but pretty easy once you get a rythm going. I need to work on the recipe now as they texture isn't quite right, maybe needs a bit more fat but the flavour is good. á



How did they taste?

Taste was fine I thought they were too firm and solid (dry) but a mate who spends a lot of time in france said they were similar to the ones over there. I'll have another practice soon.

They look great.

...and now the technical bit (get your anorak on!) The dryness could be due to inadequate ámixing. The difference between pork mince and sausagemeat is due to salt 'reacting' with the meat to produce something called myosin.

You can develop this by salting chunks of meat overnight before grinding, but it's more normally done by mixing the meat after grinding and the addition of the salt, spices and other ingredients until it becomes a sticky mass - you'll know when it's developed, it'll be really sticky and even smell different - more 'sausagey'.

This should be done with the meat below 5░C. If you can still feel your hands then you've not mixedáit enough!

Omission of this stage is not so noticeable when using rusk or other fillers, but is very obvious in 'all meat' sausage.

Hope this helps



Thanks for that MM I'll try to mix it up more, would a lack of fat cause this because I had a real job finding any fat to go in the mix so there wasn't much in the final mincing.
They do taste good and with a bit of mustard or gravy they're great  

midlandsman is right. The mixing is the most crucial part as far as texture is concerned. You're aiming for really claggy, sticky texture before you add any water or rusk, then mix again until you get that claggy feel again, them  mix some more until your muscles are burning and your hands are frozen. Should be about right then.

Err that sounds fun, right this week will see the second attempt  

       Over the Gate Forum Index -> Around the Kitchen Table
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum