The left side looks wet and the right side looks dry. The meat on the right looks like its not binding or has too much binder and has soaked up the water. Grill it and see how it comes out. If its still dry and crumbly,omit the NFDM
Hi I didn't add any NFDM..I was thinking of using the NFDM next time.I did pan fry the sausage links in the pic,they were juicy before I added them to the pasta sauce, then they became dry.
The left side looks wet and the right side looks dry. The meat on the right looks like its not binding or has too much binder and has soaked up the water. Grill it and see how it comes out. If its still dry and crumbly,omit the NFDM
Hi I have to disagree. Been eating Italian Sausage all my life/70yrs.Never came across crumbly sausage like mine.
You know what? Fresh Italian sausage, with a course grind, is supposed to be a bit crumbly and juicy. If you want to make a rubbery sausage, then yes, grind it fine and mix it longer than necessary. You will then have a spongy sausage that you just might like. You can even take it a step further and emulsify it.
Hi All
Hi All Out of the smoker 160* the sausage was juicy but still the texture is way off..Way to crumbly . What do next time? Maybe grind the pork with the finer plate, all these were coarse grinded.
Thanks Dan
Hi All Just an update on my making of sausage using NFDM. Seams the NFDM has worked it's magic, or I got real good at making sausage. Used 1 cup for 7 lbs. sausage came moist and not crumbly, also tasted real good.NFDM will retain some moisture and help with smooth mouth feel but it's not magic , it's not going to overcome the fundamental issues that are leading to your dry crumbly sausage.
Good sausage can be made without NFDM.
I would increase the fat content, ensure that your're mixing the sausage meat well and not overcooking.
Most importantly, with proper mixing salt extracts soluble proteins from meat, as the sausage is carefully heated the protein matrix coagulates, the meat particles bind together, fat particles are surrounded and the texture of the sausage becomes firm. That's what makes a juicy sausage a juicy sausage. It's essential. No shortcut can make-up for it.