Don Cash
TVWBB Gold Member
Jeff, I'm replying to this over here because it seems more appropriate in a discussion forum -vs- the photo forum...
I left every component of the grinder/stuffer out on the screened-in porch overnight with temps in the 20s. I'm confident that it was ice cold when starting to stuff. You're right, it took a long time to stuff them with the Kitchenaid and could have warmed too much over that time...throwing the color off even more. The texture was pretty spot on after grilling, though.
After the grind do you mix by hand or with the paddle blade on a mixer? I used the mixer as written in the recipe and the sausage was that color prior to stuffing. I was trying out a new butcher and the only veal he had was cutlets and pre-ground. I bought the ground. It was a much finer grind than I would have liked...maybe that threw the color off?Originally posted by j biesinger:
They look good, but, believe it or not, they will be better with the stuffer. The first thing I noticed was they looked just like mine did before I got the stuffer. The meat is shades of pink when it should be reds and whites. I think the meat and fat gets too warm and smushed around with the auger. A stuffer is much gentler and easier to keep ice cold. Plus the whole process of stuffing 5 lbs of sausage takes a few minutes and there isn't time for it to warm.
I left every component of the grinder/stuffer out on the screened-in porch overnight with temps in the 20s. I'm confident that it was ice cold when starting to stuff. You're right, it took a long time to stuff them with the Kitchenaid and could have warmed too much over that time...throwing the color off even more. The texture was pretty spot on after grilling, though.