How to tell if I've mixed sausage meat, spices water the right amount?

[webpoppy8]

I'm thinking through my Klobasa attempts, but I have a more general question: when I'm mixing my sausage, is there some way I can tell whether it will have the right sausage texture (without a binder ingredient like nonfat dry milk)?

I'm reading about "primary bind" and "myosin" and all, and that the mix should be "sticky" or "hairy" or something like that.

Will a test fry give me a conclusive answer on this?  I thought the test fry was only good for tasting, but maybe it's good for texture or "binding" as well?

Thanks in advance from a slightly-less-newbie, everyone!!

- Andrew/WP8

 

[crazymoon]

WP8, As you mix the meat it will get sort of bouncy and then it becomes sticky and will be stringy as you separate your hands.Usually 3-5 minutes does the trick. .Your test fry will show you but after a few more batches you will know when it's mixed through experience. Salt is a key  ingredient in the binding process so make sure you are adding what is called for in the recipe.

 

[webpoppy8]

OK, I think I've got a winner now. I used a number of pieces of information from this blog and meatsandsausages, and I think the consistency will work.

Someone on meatsandsausages suggested test-poaching a tablespoon or so, instead of test-frying, as a good indicator of whether I've kneaded and mixed enough.

It made sense, and when I tested recipe version 3, the test poach held together beautifully and tasted good. Now to give it a little rest, stuff it, rest some more, and into the smoker at 75˚....

 

[daveomak]

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• daveomak
• Apr 10, 2017

 

[worktogthr]

I always like to make a small patty and smush it into my palm. Hold my palm down and if it doesn't fall off you are good to go. I even do a few karate chops just to make sure. If it's not letting go of your hand, you are good to go