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What to add to make sausage more tender

Discussion in 'Sausage' started by zwiller, Jan 7, 2019.

  1. zwiller

    zwiller Master of the Pit OTBS Member

    I actually have already figured out how to make the patties but I might change up so I could do LARGE batches. The grain direction thing sounds like a plus. I could make a form to fit them in and freeze/slice but for now here is how I do them: Place 1/3 of the meat (24oz/1.5lb yes 18 burgers per pound...) into 1G bags and roll flat with a rolling pin and freeze. When cooking, cut the bag off and cut into 9 squares. Perfect size, also 3 bags yield 27 patties and GFS slider rolls are 24 per pack. Allows for a few doubles or mistakes. We did McD's Thursday as momma was sick so not jonesing for burgers.

    As of late, I think there has to be some processing going on since I tried plain burger and they just fell apart. I am thinking 73/27 or 70/30 if I can find it GB and no seasoning BUT give it a good hand mix to extract some protein and improve bonding and proceed to patties. That is how I ended up emulsifying. Worked well but chewy like I said. We're getting somewhere I think!

    Funny story, I would usually make a run for WC for my birthday back when there was one an hour away. People would ask how I was celebrating my birthday? I would say visit a few microbreweries in Cleveland area and dinner at Chateau D'Blanc (white castle in french and since I studied french so it sounds real legit). WOW, is it expensive? No, surprisingly cheap. LOL.
     
  2. indaswamp

    indaswamp Master of the Pit OTBS Member

    LOL!!!!! Awesome!!!
     
  3. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    That's a great story . GFS slider / rolls are the best . @zwiller Have you watched the Alton Brown slider episode ?
     
    indaswamp likes this.
  4. indaswamp

    indaswamp Master of the Pit OTBS Member

    Right on chopsaw...that is a great episode!
     
  5. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Yup . Good stuff from him .
     
  6. dward51

    dward51 Master of the Pit OTBS Member

    Are you making these as potential commercial venture, or just small batches for family use?

    If it's small batches, I would try making the meat emulsion, form into the patties, freeze the patties, then vac pack and SV for a longer time at a lower temp than you would normally think is correct. Finish sear on a griddle, pan or grill. Perfect cook through out the meat, tender, great mouth feel, and yes the fat will likely render out more in the SV, but you will get an intense flavor in what ends up basically being a SV/Confit type cook (except it's not duck). If the patties are shrinking, just oversize them with the end size in mind.

    Or you could make your emulsion and roll it into a "chub" in plastic wrap before freezing (freezing is mostly to set the shape berfore vac packing) and then vac pac to SV. It could be sliced easily once cooked. Thicker chub will take longer to SV though, but it's hard to over cook in a SV.