Sausage/brat help


 
T

T Perkins

TVWBB Fan
I recently made a pretty big batch of brats and spicy Italian sausage using the recipes from Ruhlman's charcuterie book. After grinding and mixing ingredients, we cooked up a small pattie to taste test. Everything tasted fine, texture was good as well. However after stuffing the sausages and cooking some up a few days later, the texture was just not right. It seems kinda "mealy" as described in the book.

Wondering if there is anything that can be done with these "mealy" sausages to get a better texture to them once they are stuffed? Thought about possibly injecting them slightly with some olive oil or a small amount of rendered fat.

Any thoughts or am I just stuck with 15lbs of sausage that just doesnt taste right?
The first batch of brats that I did a couple of months back turned out incredible, but I just used Penzeys brat seasonings for that batch.
 
They're "mealy" probably because you broke the forcemeat by letting the mix get too hot during mixing or stuffing, causing the fat melt a bit and to smear.

You can still use the sausage loose, like in a meat sauce for example, but you can't really get around the "mealy" texture it will have in links.

Most likely culprit for this is using an auger-driven grinder to stuff sausages. They cause a lot of friction.
 
Hey T,
I also have Michael's book and I plan on putting the meat in the freezer for 45-60 mins before initial grinding to cool the meat. Then i'll grind and mix the spices in. Put the meat back in the freezer for a while and then stuff it. I've read this technique in several books (including Michaels) and I'm hoping that this helps mitigate the heat from the stuffing process.
 
You might want to consider cooling between grinding and mixing, too, unless your meat stays very cold (under 30 degrees) during the grinding process.
 
The energy added during grinding should not be underestimated. I have measured this during grinding, with a cooled down grinder, and the temp can rise almost ten degrees F. Keep everything cold as best as you can, use ice, put your grinder and bowls in the freezer as often as you can and so on.

Check that the grinder is assembled as it should, and that the blade is very sharp. A blunt blade in the grinder will generate a lot of heat.

Been there, done that, and there is no way to save those sausages if you can not stand the texture.
I must admit I eat them anyway. I usually cut them in slices, fry the slices in a pan, and use them in stews, soups and so on. The taste is usually great.

I make my sausages during the winter. Then I have the world's largest freezer just outside my front door, and the temperature inside of the house can be kept down during the sausage making. I turn off all heaters, and find a nice warm sweater to wear. I think this helps a lot.
I'm sure pros have better ways to avoid "mealy" sausages, but I'm just a happy amateur.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You might want to consider cooling between grinding and mixing, too, unless your meat stays very cold (under 30 degrees) during the grinding process. </div></BLOCKQUOTE>
You (imo) absolutely want to cool between grinding and stuffing.
Even with a piston stuffer its always a good thing to have that mix cooled down as much as reasonable possible. And yes. It's a time consuming PITA, however, so is making your own sausage and the reason we do it is to have a great product, no?
 
Thanx for the responses. I kinda had a feeling that maybe we had some issues with heat generated by the auger in my grinder/stuffer.
We did make them during the winter months out in the garage. I tried to keep everything as cold as possible, but oh well. Live and learn I guess.

A couple more questions...how to you keep the blades on the grinder shrpened? Is there a special tool for that? Ive only used the grinder a few times for about 25-30lbs of meat. How often should a grinder blade be sharpened?

Also, is there a ballpark amount of ice that should be used when making sausages? Assume a 5lb batch or so.
 
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