Why do my homeade sausage's have a urethra??

Discussion in 'Sausage' started by pandemonium, Jan 21, 2010.

  1. pandemonium

    pandemonium Master of the Pit

    i just grilled 4 of em and they are hollowed out in the middle, why would that happen? anyone have that happen before? another question while im at it, what type of cheese could you use in sausage that wouldnt melt when cooking on grill?
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    That's why they call em Wiener's LOL. [​IMG].

    Seriously, that's a new one on me. As far as cheese goes, maybe try the high temp cheese.
  3. ringodad

    ringodad Fire Starter

    Here's my .02 - When you stuff a casing with a smaller diameter stuffing tube and allow the meat to kind of backflow around the tube, you are going to have a hollow space right smack in the middle of your casing. I noticed this when I made some Krakowska last weekend. I had shut off the grinder because I was full up, and when I extracted the tube there was a hollow space running lengthwise in the middle of the sausage! I realized that when I pull the sausage away from the tube I must keep the stuffer engaged or I'll get that hollw spot.
  4. pandemonium

    pandemonium Master of the Pit

    my first batch didnt have the hole, i did put alot more feet of casing on the stuffer tube this time and kept having to poke holes in casing to let air out because of longer casing would not let air go out the other end.
  5. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Is this a hole that run all the way thru the sausage? It's not just big air pockets is it? I have never heard of anything like that. Are you letting the sausage backfill around the end of the stuffer tube at all?
  6. My grinder/stuffer came with what is called a "KUBBE" attachment....I have never used it, but it is for making sausage type lengths with a hole all thru the center.....don't know if they are used with casings or not.....I had never heard of them until I bought the grinder......!

  7. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I just googled that, "kubbe". That is pretty cool. I never heard of anything like that before. Now I got all kind of ideas for making stuffed sausages LOL.
  8. I see a new Forum Catagory coming already....HaHa..........Rick
  9. fishawn

    fishawn Smoking Fanatic

    Try Kraft Crumbles in your sausage?... I have not used them yet, but I hear they hold up well under smoking conditions.
  10. tlzimmerman

    tlzimmerman Meat Mopper

    They make a high temp cheese to stay consistent while smoking, not sure at what temps it melts but I have used it before in summer. The cheddar tastes kinda like easy cheese to me, so I didn't care for it. Going to try some of the others soon though.

    I bought it from midwesternresearch.com
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm really new to the whole sausage world so this is the first time that I have heard or seen anything like this happening. So the only thing I can think of is air holes or if you used cheese maybe it melted away but it had to go somewhere???
  12. pandemonium

    pandemonium Master of the Pit

    no i did not put cheese in em that question is unrelated to the holes, and yes the hole went the whole length, and i have that kubber thing but didnt use it, hell i just learned what its for lol
  13. Don't know if I would buy my cheese from a research company.....they may be always looking for someone to try their experiments on.....!!! HaHa
  14. q dawg

    q dawg Smoke Blower

    Boy....your description of your sausages (urethra) is going to stick in my mind forever!!!! It is a vivid picture of them but......yuuuck !!!

    "I think something is never going to be the same again" LOL

    Q Dawg
  15. pandemonium

    pandemonium Master of the Pit

    lol wait till i post pic lol haha
  16. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    The reason that you have the hole in the center of the sausage is so you can use it as a straw to drink your beer![​IMG]

    Seriously, what's better than beer and sausage? [​IMG]
  17. pandemonium

    pandemonium Master of the Pit

    you might be right!! mmm beer
  18. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Thats an anatomically correct sausage.[​IMG]. Seriously, nothing more to add that hasn't already been offered.
  19. pandemonium

    pandemonium Master of the Pit

    i thought someone would know why they did that hmm, told my daughter there was worms inside lol like an apple
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    When I make sausage on my "Showtime" rotisserie, there are holes all the way through from the skewers-[​IMG].

    I would just save them for Easter----Call them "Holy Sausages".


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