Hello Fellow Club Members,
Your wisdom is needed and appreciated!
We've made casing stuffed pork sausage in the past that when cooked and cut into, has a mealy texture. In fact, it doesn't hold together and sort of falls apart. It's a little irritating given all the effort put in, plus, we love all the varieties of great sausage!
Are we not giving it enough rest before stuffing? We do overnight. Do we freeze it too soon? We freeze right after stuffing. Is there not enough fat? We usually use a good amount of back fat. Or are we not turning it or kneading it enough? Or too much?
I sure would like to get this figured out since we have a whole Berkshire hog on order from a local farm in May and we plan to break it down ourselves. There will be lots of scraps for awesome sausage!
Thanks.
Your wisdom is needed and appreciated!
We've made casing stuffed pork sausage in the past that when cooked and cut into, has a mealy texture. In fact, it doesn't hold together and sort of falls apart. It's a little irritating given all the effort put in, plus, we love all the varieties of great sausage!
Are we not giving it enough rest before stuffing? We do overnight. Do we freeze it too soon? We freeze right after stuffing. Is there not enough fat? We usually use a good amount of back fat. Or are we not turning it or kneading it enough? Or too much?
I sure would like to get this figured out since we have a whole Berkshire hog on order from a local farm in May and we plan to break it down ourselves. There will be lots of scraps for awesome sausage!
Thanks.
Comment