Emulsified Grind

In the finest-textured sausages, the meat is actually puréed to a smooth paste. Puréed raw meat is capable of absorbing a good deal of moisture, and water or milk is usually added to improve the texture. For sausages that include milk, a recipe may indicate either liquid milk or water plus dried milk solids.The dried milk is added at the same time as the spice mixture.

Because grinding meat to a smooth paste generates heat, water is added in the form of ice to keep the temperature low. If liquid milk is called for, freeze the milk into chunks.

Continue reading here: Rocedure for Making Fresh and Cured Basic Grind Sausages

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