I want to make beef sausage, what can I add to make the outcome moist?

[Peachbae]

[FreyaRed]

Depends how fine do you want make the sausage. Very fine sausage filling with similar consistency like Vienna sausage can absorb a lot of water. However for very fine sausage fillings need special tools like cutter that need to be cooled with ice.

[purplepoppy]

20% fat beef and about 400g dried breadcumbs per kilo of meat. The bread. Crumbs aborsb the fat keeping them moist.

[SawerBrown]

I've made tons of fresh sausage and also dry cured salumi

[SawerBrown]

If you use lean meat it will turn out dry you need about 20 to 30% fat. Also when mixing your meat and seasonings before stuffing into casings you can add ice water which will also help. Follow a good, proven recipe and they should turn out good.

[Quackthulu2]

Have to get the meat/fat ratio. Shoot for around 30% fat. If what you have is too lean you can go to your butcher and ask for beef fat to add to your mix. Of pork fat if you don’t mind the mix.

[Peachbae]

Thank you so much

[Quackthulu2]

For sure, also be careful when filling them. Too full and they can burst when you try to twist them. Too empty and you will have a sad sausage lol.

[Peachbae]

Lmao😂😂i understand. I just thought there’s a particular spice that makes the sausage moist, because i have tried other sausage that were rather too too dry lol

[Quackthulu2]

I got you. And I’m no expert, only made sausage a dozen or so times. And that was mostly pork. Some batches turned out better than others. But I know if you try using something like chicken breast without adding any fat it’s going to be pretty dry.

[Peachbae]

Ok cool. Thanks once again😀

[MementoMori777]

Don't you gotta use intestines to make them?

[Peachbae]

Apart from that what else?

[MementoMori777]

That's about it, then you add the beef into the intestines and close both ends, I don't know how they close them but they do lol

[Quackthulu2]

Synthetic casings exist. Made of cellulose (plant fiber)

[MementoMori777]

Thanks, I appreciate the help quacky 💯

[Anonymous]

butter italian seasoning pepper

[gorydetails]

fat.