Looking for something a little more advanced. Emulsified sausages require some special equipment and precise temperature control. Here you will see all sorts of recipes and techniques to making the perfect emulsified sausage
Here are a few things you might find useful when making this sausage Chef Knife – KOTAI (for 15% off use discount code – 2guys ) Breville Sous Chef Food Processor MK4 Thermapen (Accurate Thermometer) Sausage Pricker Meat Grinders Meat Mixers Small accurate Scale for spices Large Capacity Scale (33 pounds) Custom Cutting Board If …
Here are a few things you might find useful when making this sausage Chef Knife – KOTAI (for 15% off use discount code – 2guys ) Breville Sous Chef Food Processor MK4 Thermapen (Accurate Thermometer) Sausage Pricker Meat Grinders Meat Mixers Small accurate Scale for spices Large Capacity Scale (33 pounds) Custom Cutting Board If …
Here are a few things you might find useful when making this sausage Chef Knife – KOTAI (for 15% off use discount code – 2guys ) Breville Sous Chef Food Processor MK4 Thermapen (Accurate Thermometer) Sausage Pricker Meat Grinders Meat Mixers Small accurate Scale for spices Large Capacity Scale (33 pounds) Custom Cutting Board If …
I just love a hot dog. It doesn’t matter the protein either. Something about making it myself and that velvety smooth emulsified texture makes it one of my favorite types of sausages and when it comes to emulsified sausages, texture is king. It’s got to have a springy bounce with a good bite and a …
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment. Chill your meat to below 30F Keep your meat and grinder parts very cold while grinding Any liquid that is added needs to be ice cold Chop your very chilled meat and seasonings till you create a smooth meat …
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) Grind your meat/fat twice (once on a course plate then on a fine plate) Add the seasonings and starter culture to the meat and mix till tacky Stuff the …
