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    beef bologna in the making

    Would love to see the recipe and your smoking method. I have a question about the cooking part. Would the sausage inflate/expand during cooking, then shrink when it’s done? Would the casing hold the expansion？
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    My first Italian sausage, and please help me improve!

    So, I have followed foodwishes recipe for Italian sausage. I used three lbs meat as it calls, and mixed in 40g of soy protein isolate, which is 3% of the meat weight. I boiled some, smoking some and steaming some at the moment. I weighted three links for 335g, and after boiling at 78c for 16...
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    using baking powders in emulsified sausage?

    thats.....where i got it wrong....i normally just use baking powder i buy in store, i guess i have to go back to alsa powder if i want to create the same affect. you guys know a lot. you guys could solve problems that got me stock on for months.....
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    using baking powders in emulsified sausage?

    i am using collagen casings tomorrow for it, i guess i will find it out then. i steam the emulsified sausage, since i found boiling in water dilutes the flavour, or i have done something wrong then. i am very new to these, just trying everything in every possible way. :D
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    using baking powders in emulsified sausage?

    i was suspecting the same thing, as i have removed the baking powder once and it did nothing to the taste of the sausage. now, i am wondering, to other emulsified sausages, like Vienna, or bologna, if i fill them with plastic or collagen casings, would the sausage pop out of the casing during...
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    using baking powders in emulsified sausage?

    has anyone ever seen something like that? i have been making some cha lua recently. it's a kind of emulsified sausage from viet nam, those white meat you see in a banh mi. so it's made like bologna. i checked out some of the recipes, and they all require about 1 tsp of baking powder per lb...
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    Mix up chicken and pork for sausage? good idea?

    thank you for the recipe! i have seen you used soy protein concentrate in your sausage. i happen to have soy protein isolate, which i read from the book, it bounds water better than the concentrate. how do you think i should decrease the amount according to your recipe?
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    Mix up chicken and pork for sausage? good idea?

    do you just run them through the 3mm plate once? or use food processors to make them much smoother for a emulsified sausage?
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    Mix up chicken and pork for sausage? good idea?

    hi guys. i have been reading some threads here, and finally decided to register. i am new to making sausages, and recently , i have came to this question. unfortunately, pork is a bit pricey here at where i live, and i am trying to mix up some chicken with pork. I am wondering if its going to...
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