> "Edwin Pawlowski" writes:
>
>>"Allan Matthews" wrote:
>> Seasoning is always added to sausage before the the last grind. If
>> only one grind is to be done, add the seasoning after meat is cubed.
>> Sheldon, I don't believe you have ever made any sausage.

Allan Matthews, the only sausage you're intimately familiar with is that widdle
breakfast link dangling from your crotch.

>Crap! I've been doing it wrong all these years. Your method may work, but
>mine does also. and I don't add the spices before the grind. Nor do I add
>the liquid, cheese, etc. until it is all ground.

Absolutely correct, Ed. Typically for the types of sausages made at home the
meat should only be ground *once*, otherwise the fat will smear and the texture
of the lean will be too smooth (you don't want sausage meat the texture of the
pre-ground mystery meat from the stupidmarket). If someone is using the KA
attachment they are not preparing more than a few links at a time nor can they
fit very large pieces of meat into that doohicky, and they certainly should NOT
be cubed, in fact meat should never be cubed when using the types of grinders
typically used at home... for proper grinding with *single stage* grinders the
meat should be sliced into long strips, the meat will feed more uniformly,
resulting in fewer jams and a properly textured product.... and again, for
types of sausages made at home the meat should be ground only *once* and with a
relatively large hole plate... unless one is preparing wieners, bolonga, loafs,
liverwursts and the like where the meat will eventually become blended smooth
the seasonings should be added to the meat *after* grinding, and mixed by hand.
With smooth meat sausage, as stated above, the seasonings should be added
*during emulsification*. The only thing I add to the meat before grinding is a
very light coating of vegetable oil, adds some extra healthier fat and does
indeed uniformly lubricate as the grinding process progresses... again, no jams
and smearing. I add all my seasonings *after* grinding, I usually grind at
minimum a 20lb batch and have no problem hand mixing spices, herbs, and
seasoning with coarsely ground meat... even better if the spices, herbs, and
seasoning is premixed as a blend before mixing with the meat. I've tried
seasoning the meat before grinding, the grinding process alone will not
uniformly blend the seasoning as well as can be done mixing by hand after
grinding, and once distributed during grinding the seasoning will not
distribute further by hand mixing unless mixed so vigorously that the texture
is compromised. Were I preparing meatballs or meat loaf, where texture is not
so critical, I add some flavoring ingredients before grinding, but not with
sausage (a critical element of sausage making is it's texture). Rytek Kutas'
book specifically instructs to add seasonings for sausage *after* grinding is
completed.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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