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Re: It all depends....
Posted By: Joe Ames In Response To: Re: It all depends.... (TC)
Date: Sunday, August 24, 2003 at 3:53 p.m.
In Response To: Re: It all depends.... (TC)
You're absolutely right. ;-)
However, there are literally thousands of sausage formulations out there..
A one pound meat block makes a nice meal for two. IMHO, unless you are making sausages for a party, etc. Trying all the themes and variations is a big part of the fun.
Except for the spice blends, eventually you will settle in on a basic mix that you will use for most of your sausages, with minor variations.
If you look at a sausage recipe in basically three parts, most of the mystery will soon fade away. ;-)
The "meat block" - this is the meat only part of your sausage, is usually just pork, or pork and beef at different ratios. Keep in mind that meat has a flavor too. Fat content of the meat block counts. 30 to 50% is a good range. Indicate the desired grind size too, coarse, fine, emulsion etc.
Everything else (except spices) - Along with salt, this could be the liquid you use, (not always water), binders, sugars, etc. These will become constants in all your sausages.
Spice Blend - It's a good practice for the hobbyist to blend the desired spices then use that mixture as an single ingredient, then you can increase or decrese the intensity of the flavors in the sausage. Of course, you can adjust the "spice blend" ingredients as well. (Trial & error ) ;-)
This should get you started on the right foot. If you want to make the same sausage twice tho', using weights instead of measures will do it. By weighing everything, it's a simple matter to convert your recipe into percentages. Then you have a "formula" instead of a "recipe". ;-)
Making batches based on how much meat (or any other ingredient) thens becomes a snap.
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