Made some sausages using a ruhlman recipe..
Italian Sausages- ( anyone find them to be a little too intense in flavor?) Recipe posted below.
(Granted. i was short on the required meat.. but i didnt use all of the seasoning,)
I grinded my meat and it looked like hamburger ground beef.. although towards the end it came out slightly mushy...
so i put the paddle on to create the primary bind... after 20 seconds.. it began to look mushy.. i was worried if iwent longer it would get paste like.
so i then stuffed -
When i cooked my sausage- It was a lil crumbly in texture.
Was this because i didnt mix it long enough ?
What shoudl the meat look like after mixing ?
4.5 pounds pork shoulder
8 0z pork fat
1.5 oz kosher salt
2TBL toasted fennel seeds
1TBL toasted coriander seeds
3 TBL paprika
1/2 TEA cayenne
4 TBL Oregano
4 TBL Basil
2 TBL red pepper
2 TEA Black pepper
3/4 ice water
1/4 red wine vinegar chilled/