Grind coarseness vs. mix

[GatorAGR]

How does the mix time affect the finished "courseness" of sausage? If I start with course ground meat, but mix the batter too much, will I "undo" the benefit of the course grind? Should I be careful to only mix to the point of sticking to my hand? Can sausage batter be over-mixed?

 

[indaswamp]

Over-mixing will not affect the coarseness of the sausage at all. It will impact the fat integrity if mixed too long or if the meat paste is too warm. And once fat integrity is lost, you will get fat out when smoking/cooking which can affect the final texture...greasy and crumbly....if severely over cooked..

 

[GatorAGR]

Thank you. Just making sure I don't change the texture of the sausage by "over mixing".

 

[DougE]

What @indaswamp said. Mixing will not change the coarseness of your grind at all. Mix cold and quit when you have a nice sticky farce. Overmixing, as said will give you fat out and pretty much ruin all the work you went through.

 

[indaswamp]

Thank you. Just making sure I don't change the texture of the sausage by "over mixing".

You know the bind is good enough when you can grab a golf ball sized bit of the meat paste on your fingers and hold your hand upside down and it will not fall....it just sticks there and does not move...

 

[crazymoon]

GAGR, Inda has got you covered !

 

[GatorAGR]

Got it. Makes sense and thanks again!