We added 1/3 pork fat. These are the bear brats and they look good - unfortunately the fat renders way to fast and shoots streams of liquid fat at you. 
Tuesday 1 March 2011
Sausage making
We added 1/3 pork fat. These are the bear brats and they look good - unfortunately the fat renders way to fast and shoots streams of liquid fat at you. 
Subscribe to:
Post Comments (Atom)
wow, those look awesome. i guess the sausage stuffer works a lot better than a pastry bag....
ReplyDeleteExcept when you try to make sausage at room temperature!
ReplyDeleteI made some sausage this fall that I was pretty happy with - recipes for my two favourites are here:
ReplyDeletehttp://tinyurl.com/6jm94z6
http://tinyurl.com/676mnyj
I'd rate the chorizo a 9 (it was really good), and the bratwurst a 7.5 (not as exciting as the chorizo, but I'd do it again). The 4:1 lean:fat ratio for the moose worked well.
For the chorizo did you only grind it once? I think that may have been our problem as we had to grind the meat once, then a second time with the fat (which had already been ground once), then into the casings.
ReplyDeleteYour recipe still is quite similar to what we did - do they dry out at all?
Made bear brats in beer while in Calgary. My friend Marcin says he played his best show yet in the Calgary Philharmonic Orchestra immediately after eating them.
ReplyDeleteYeah, the chorizo I ground once, mixed with pre-ground fat and other ingredients, and then ran through the grinder without the blade and screen in. This is actually a tricky process, you need to 'prime' the screw with meat, with the blade and screen in place, so that when you remove the blade and screen, the screw is held in place by the meat it's pushing out the nozzle.
ReplyDeleteIf you start feeding your meat in right away, without the screen and blade in place, the meat-screw slides out of its housing, lubricated by the fat, and jams in the sausage-nozzle, and the meaty fat spurts everywhere.