My first attempt at sausage and need some help
I was able to find some hog and sheep casing today so decided to move forward into my first attempt at sausage making.
I boned 10 lbs of chicken leg quarters, cut it up into pieces and stuck it in the freezer to firm up. I diced up some sun dried tomatoes, kalamata olives and feta cheese. Once the chicken was ground I worked it in a bowl to get it a little pasty and mixed in the other ingredients, along with some marjoram, oregano and white wine.
Now when using the stuffing tube on my grinder, I used a coarse grinding plate in front of the blade with the tube secured in front of it. Is this the correct technique? I wasn't sure if I needed the blade in place or just the die. I'm assuming the die is needed as there would be little to keep the screw drive from moving forward as I stuffed. FWIW, I used the hog casing
The sausage came up fine as I filled the casing. I twisted them off into links and browned them in a pan then added a little liquid to the pan and covered to steam them to make sure they were done. Thought this would be a gentle way to cook them. My big problem was that the sausage busted open during cooking. They tasted really good and had a fine texture. Some were tighter than others but they all busted.
Where did I go wrong? Pointers from fellow sausage makers would be appreciated. I've got 6 links left to cook in the next day or two.
Thanks,
S
I was able to find some hog and sheep casing today so decided to move forward into my first attempt at sausage making.
I boned 10 lbs of chicken leg quarters, cut it up into pieces and stuck it in the freezer to firm up. I diced up some sun dried tomatoes, kalamata olives and feta cheese. Once the chicken was ground I worked it in a bowl to get it a little pasty and mixed in the other ingredients, along with some marjoram, oregano and white wine.
Now when using the stuffing tube on my grinder, I used a coarse grinding plate in front of the blade with the tube secured in front of it. Is this the correct technique? I wasn't sure if I needed the blade in place or just the die. I'm assuming the die is needed as there would be little to keep the screw drive from moving forward as I stuffed. FWIW, I used the hog casing
The sausage came up fine as I filled the casing. I twisted them off into links and browned them in a pan then added a little liquid to the pan and covered to steam them to make sure they were done. Thought this would be a gentle way to cook them. My big problem was that the sausage busted open during cooking. They tasted really good and had a fine texture. Some were tighter than others but they all busted.
Where did I go wrong? Pointers from fellow sausage makers would be appreciated. I've got 6 links left to cook in the next day or two.
Thanks,
S