Homemade Sausage Making

Okay, I've read the recipe in Stan's book. It is in the emulsified section, but the recipe says to grind and regrind the meats a few times. This presumably will produce a fine texture.
Would I get a similar result or even finer by emulsifying instead?
I just feel the traditional German style franfurter would have to be finer than achieved by just grinding.
(perhaps I'll try both)
Ursula

For the first attempt follow the recipe closely. Just make a small batch perhaps 2 or 3 kilos.

Ross made a good suggestion. Try the recipe first & see how you like the results.

I used to emulsify for products that required a finer texture (franks, bologna, etc). This required a couple of medium grinds, followed by doing loads of meat paste in a food processor, adding ice water or chips to keep the generated heat down.

This resulted in a fine, smooth texture in the product.

For comparison, I began to follow my initial medium grind with a FINE (3mm) grind, and avoided the whole meat-processor step.



The end result is a smooth, even texture that I find satisfactory. the fact that I've eliminated a slow, lengthy process (doing multiple batches in a processor) is a real plus, and I would have some difficulty in distinguishing between those that were processed & those finely ground.

Kevin

Some finely-textured franks with NO emulsifying....

I agree with Kevin. I 1st grind with a 7mm plate, add my spices and water and either refreeze partially or if still really cold, grind again with the 1/8" (3mm) plate. The key is to keep the meat just above freezing to prevent fat smearing. I do have a Kirby emulsifying blade and mixing bucket but find I dislike having to clean another item when grinding twice works almost as well.

Thanks, guys.
Good advice.
Will stick to the original recipe with a small quantity.
This weekend is dedicated to my first sausagemaking adventure, and I've chosen 5 different recipes. Some use emulsifying, some don't.
That will give me a good indicator of the differences in texture and result>
Wish me luck!
Ursula

Make haste slowly! That is a tall order for the first run.

Wish me luck!
Ursula[/quote]

Good luck, and have fun! Boy howdy, that IS a tall order.

Thank you Ray.
Point taken Ray.
I'm only doing 2 kilos of each, so I'll see how I go.
Got the whole weekend set aside.
Ursula

Sorry, that second Ray should have been Ross!
Ursula

Remember to keep everything as cold as practical. If you aren't working on it or with it put it in the fridge.. I like to do my small batches onto freezer paper and loosely wrap them for the fridge. They fit better than bowls.

GOOD LUCK URSULA! You'll do just fine.
We'll expect a full report on the outcome. We're all with you kid!

Best Wishes,
Chuckwagon

Ursula,
Good luck this week end with the sausage making. You're very determined, like hard work, a forum member, ex-Quantas hostie and a woman. YOU WILL SUCCEED!!!!!!!!!
Regards,
Jan.

Thanks Jan and CW.
Means a lot!
Ursula

Hi guys,
This is probably the wrong place to post this, but I'm so tired I can't think.
Thank you all for your encouragement.
I now have frozen bockwurst and bratwurst in the freezer, and 2 lots of franks and 1 of wieners in the smokehouse.
I don't know what they taste like, because, to be honest, I can't look a sausage in the face right now. Had no trouble with the casings (although I had plenty of the inevitable air bubbles), but the dishes! And the cutting up of the meat took forever! My hands are like prunes.
One problem I had was that our pigs here in this part of Oz are bred quite lean so it was difficult to get enough fat. I have now sourced some backfat for next time.
I had to do this much processing because the cheaper meat is 80km away and I had to buy in bulk.
(But it sure was a big weekend!)
Regards Ursula
PS: I'll let you know what it all tastes like when I can face what I made.

ursula.

We have to think positively. Now you're set for a while, and you have high quality product.
Sometimes I eat enough for an army, but in a week or so I get hungry again.