Is this the difference between the two the sausage?

Discussion in 'Sausage' started by farrellbox, Feb 24, 2012.

  1. farrellbox

    farrellbox Newbie

    I made ​​some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons?

    Two different facets

    The plate diameter is 10MM or 4MM.
    Operating temperature of 5 or less
    Do not use any additives, try soy protein isolate.
    Boiled, grilled tried.
    Once with about 2 percent salt, adhesion slightly better.If you do not have additives, how to increase the adhesion?

    Thank you for your answer.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    farrellbox, good morning....  I think the translator confused your questions....  I do not correctly understand your questions... 

    The loose packed fried sausage could be from no binder...

    The sausage in the casing probably has soy protein or dried milk powder or some other binder....

    The solid texture in the sausage in the casing could be from more fat and more mixing also... 

  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    the one on right is cured by the color. left is uncured

    Right is course ground 10mm? left is smaller 4mm?

    You don't need additives or binders but they will help bind the meat together.

    Boiling will cause fat loss making a dry crumbly sausage.  grill or pan fry at a medium heat.

    2% Salt amount is good maybe a little less, but for good binding or adhesion you need to mix the meat with the salt and spices till it's very very sticky.  Then it will hold together like you want.
    Last edited: Feb 24, 2012
  4. farrellbox

    farrellbox Newbie

    Thank you DAVE, I mean if no additives, can make close section?
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Yes you can. How much fat is in your sausage? I like 20-25%
  6. farrellbox

    farrellbox Newbie

    Yes, 25% fat, but once, using 2% salt, sausage and more flexible
  7. farrellbox

    farrellbox Newbie

    Hi DanMcG,You mean no adhesive or additives, also can make the meat hold together like cured?

    How to operate? As in the picture? I worry about too much air into the sausage.

  8. couger78

    couger78 Smoking Fanatic

    I recognize that andouille pictured on the right! [​IMG]

    No binders used in that sausage. Just these ingredients:


    Loose sausage can be caused by too much fat more likely than too little fat. Lack of moisture will also make it crumbly & fall apart.

    Over-heating will render out the fat resulting in a crumbly, dry product. And, yes, certain additives (binders) will help fix the crumbling problem if used in the correct proportions.

  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    From my experience I made sausage like that when I first started and it was from too small of a grind and too much water in the meat


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