Knoblauchwurst (Beef Garlic Sausage)

[realdocBBQ]

I like this recipe and idea, but unfortunately, I don't have a good enough food processor to properly emulsify this sausage, I don't think. Mine is a cheapie that will surely die in the process (it's old AND cheap - like me). Wonder how it would do as just a regular ground sausage without the emulsification.... hrrmmmmm....

 

[zwiller]

As far as binders, I have no idea why Poli called for nfdm AND Soy protein. I think a lot of that recipe was overkill. I normally use Soy Protein OR nfdm but I'm wondering if it's necessary at all with emulsifying......

+1

Some time ago, I ran some cured pork loin and finished it the SV and it turned out NASTY. Had this fake extreme smoked taste. Dave Omak warned me about combining smoke+SV. I didn't believe it but he was right. If I were to do it I would wait a few days for the smoke to gas off but would still be leery. Wild to see how many guys are happy with it to me.

Wonder how it would do as just a regular ground sausage without the emulsification.... hrrmmmmm....

Bet it would good. A double grind with fine plate is REALLY close to emulsifying.

 

[SmokyMose]

Bet it would good. A double grind with fine plate is REALLY close to emulsifying.

Yes it would, but I hate grinding through a fine plate. I've become a believer in emulsifying but next time I think I'm just going to do a single grind and emulsify. It's no more of a pita than a double grind....

 

[chopsaw]

I've become a believer in emulsifying but next time I think I'm just going to do a single grind and emulsify.

I never grind twice . Not worth the aggrevation for me .
For a 2 1/2 pound batch of sausage , I divide that into 3 if I emulsify .
I also find that once through the 1/8 " plate and a good mix with sodium eyrthorbate and some soy or starch works pretty good . Just a small amount of liquid .
All pork after hand mixing . Ground once , small plate .

Smoked , then poached . 28 mm sheep casings .

Cut shot . Again , this was once through the 1/8 " plate .