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Advice for getting better texture & definition in fresh sausage

Nice. Good to know, thanks. I think my problem last time I hand-chopped partially frozen (lean veal, for bratwurst) might be I cut too small. Here's what it looked like:
- chozume
- Post #12
- Jan 22, 2016
- Forum: Sausage
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Advice for getting better texture & definition in fresh sausage

I'm using a Tre Spade 10lb vertical stuffer. Solid bit of Italian machinery :)
- chozume
- Post #11
- Jan 22, 2016
- Forum: Sausage
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Advice for getting better texture & definition in fresh sausage

<deleted>
- chozume
- Post #10
- Jan 22, 2016
- Forum: Sausage
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Advice for getting better texture & definition in fresh sausage

What do you guys reckon is the best way to chop meat? Semi-frozen, or when it's at fridge temperature? Use a kitchen processor or blender? I tried a 2-handed technique with a pair of heavy Chinese cleavers once, the meat got chopped but the results were very uneven and it made quite a mess! Choz
- chozume
- Post #4
- Jan 21, 2016
- Forum: Sausage
Advice for getting better texture & definition in fresh sausage
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- Jan 20, 2016
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Advice for getting better texture & definition in fresh sausage

I went to a gourmet sausage restaurant last night, and the chef had about 20 or 30 types of fresh sausage on the menu. I sampled half a dozen of them and they were all great, good levels of salt & seasonings, great combinations of meat. The one thing that stood out for me, though, was the...
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- Jan 20, 2016
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- Forum: Sausage
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- Jan 20, 2016
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