Grinding and stuffing in one step

[buffalosmoke]

Just thought I'd post an update to this.

I recently made some Italian sausage(the recipe from Charcuterie) and I followed their method as well.

I cut up my pork butt, added the seasonings and let it rest overnight in the fridge. Next day I put the meat in the freezer for about an hour. I also put the bowl and paddle from my Kitchen Aid mixer in the freezer too. I then ground the pork into the bowl and added the water that the recipe calls for, and set the mixer on med for about 1 minute. The meat just started to get a bit sticky...this is the primary bind that the book talks about.

Anyhow, this sausage turned out much better than the sausage I made when grinding and stuffing in the same step. It's not crumbly at all. Going to try some frozen ones for dinner tonight.

I used that crappy old stuffer I had too.....that thing sucks! I may just have to get a new 5lb vertical stuffer now.

 

[pantherfan83]

If you do, you love it!

 

[rodinbangkok]

Many reasons not to ever do this, first is the development of texture, kneading, or mixing helps this, google myobloben development. Secondly you want a very homogenous blend, mixing does this also, in the case of formulas where liquids are added we insure we have a well mixed slurry of spices and liquids, then mixed well till the myobloben forms a very sticky batch. Grinding and stuffing is just wrong, basic sausage making 101, as far as the book that has been mentioned, well not one I'd use as a guide, too commercial and full of formula errors with regards to cure percentages.