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Mixing meat for sausage

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pumpkinseed

pumpkinseed

Fire Starter
Original poster
Feb 2, 2017
54
11
Minneapolis, Minnesota metro area
I'm curious, how much do you typically mix the meat for sausage making?  Cookbooks typically say not to mix much for meatloaf and burgers or the texture will be poor.  But a couple places I've seen indicate they mix quite a bit, kind of like developing gluten in bread.

And do you vary it based on pork vs beef vs came, etc.

Thanks much
 
pumpkinseed said:
I'm curious, how much do you typically mix the meat for sausage making?  Cookbooks typically say not to mix much for meatloaf and burgers or the texture will be poor.  But a couple places I've seen indicate they mix quite a bit, kind of like developing gluten in bread.
And do you vary it based on pork vs beef vs came, etc.
Thanks much
Click to expand...

For sausage, you want to mix and mix some more. I usually go about 2.5 minutes until the mixture is very tacky and sticky. Best test I have found is to take a small patty and Smush it into your palm. Turn your palm down and the patty should stick..without falling. I even do a couple of karate chops to make sure it doesn't release from my hand haha. If it's undermixed it will have an unpleasant crumbly dry texture when cooked. Hope this helps
 
Sausage has a chewy springy texture like tender meat because of the long mixing. A burger or meatloaf mixed a long time would be too tough...JJ
 
Is mixing until sticky for both patty sausage and stuffed?  The referenced post seems to  be referring to stuffed sausage.
 
Mix the pork spare the beef.  There are exceptions though; such as when using cure, even with beef to ensure distribution. I make a Salisbury steak patty that I found benefits from heavy mixing or otherwise would be too crumbly. It turns out incredibly tender despite the long mixing.
 
pumpkinseed said:
 
I'm curious, how much do you typically mix the meat for sausage making?  Cookbooks typically say not to mix much for meatloaf and burgers or the texture will be poor.  But a couple places I've seen indicate they mix quite a bit, kind of like developing gluten in bread.

And do you vary it based on pork vs beef vs came, etc.

Thanks much
Click to expand...
What are you wanting to make?

Most sausage mixing is done within 2 mins. I use a KA, KitchenAid mixer with the dough hook, mixes well and does not smear the fat. Hand mixing can be done but you need to work fast as the heat from your hands can warm the meat. If you have 2 wooden paddles those work good also.
 
nepas said:
 
What are you wanting to make?

Most sausage mixing is done within 2 mins. I use a KA, KitchenAid mixer with the dough hook, mixes well and does not smear the fat. Hand mixing can be done but you need to work fast as the heat from your hands can warm the meat. If you have 2 wooden paddles those work good also.
Click to expand...
Just curious as I have a kitchen aide mixer as well.  How many pounds of sausage can you do at once and which speed with the dough hook so it doesn't flop out of the bowl.  I usually do 5lb batches and this would make my life much easier.  Thanks!

-Chris
 
I do have a Kitchen Aid so could try that to mix.  I am going for stuffed.  So far I've only tried fresh so it isn't as much of a worry getting the cure mixed in.

I mixed with a silicone scraper/spatula so I wouldn't warm it.

Thanks for the suggestions.  I need to experiment more.  And find more people for taste testing :)
 
worktogthr said:
 
Just curious as I have a kitchen aide mixer as well.  How many pounds of sausage can you do at once and which speed with the dough hook so it doesn't flop out of the bowl.  I usually do 5lb batches and this would make my life much easier.  Thanks!

-Chris
Click to expand...
I have the Pro 6qt. 5-6 lbs of meat gets mixed in the bowl easy.

The paddle just balls the meat all up. Dough hook works well.
 
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