Thuringer sausage

boykjo said:

 
IMHO it looks like your first grind was smeared. You need to look at the grinder attachment and make sure the blade is sharp and the plate is smooth.  do not stuff with the blade. you should have a star for stuffing....place the meat in the freezer for a 1/2 hr before grinding.. it will help with the smear....You did a great job....

You'll be making sausages like the pro's with the right equipment....

Joe

Click to expand...

Thanks. The first grind was great. It was about 90% frozen and it came through perfect. It was so cold that any tiny remaining connective tissue (I hand cleaned the pork and got rid of anything I could see) got cut up and didn't even get caught in the blade. I didn't use the blade to stuff it and allowed it to pass through straight into the stuffing tube after the grind. The blade and plate are new and still very clean and sharp. The problem was when I had to pass it through the stuffer again after I tore the casing when trying to twist the sausages to size. I didn't refreeze the mixture which I should have done. 

I just defrosted a couple for dinner and I split them down the middle and fried them crispy. I like everything extra crispy on the outside and it tastes great that way, a lot better than just out of the smoker but they're still supposed to be fine ground looking on the inside out of the smoker, not emulsified looking.

Practice makes perfect! :)

Thanks again

A