How to prevent sausage from crumbling | High Caliber Products (2024)

FAQs

How to prevent sausage from crumbling | High Caliber Products? ›

For fully cooked sausages like salami, using a Phosphate (we like Brifisol 414, item number M13BRIF414) will help bind the meat together to allow nice clean slices without crumbling.

Keep all your bits cold:

This is because warmth ruins the emulsification (structure) of the meat and prevents both liquid and fat from absorbing into the meat. This leads to a dry, crumbly and less flavorful sausage.

Many sausages use a binder - usually wheat crumb, or for gluten-free - potato starch. We prefer to use only meat and spices but if you want a binder you can use breadcrumbs (about 3 tablespoons/lb meat).

If your patties seem to be falling apart, chill them in the refrigerator for 15 minutes to firm up before cooking.

Check stuffing horn, clipper, stuffing table or racks in the smokehouse for burrs or nicks, which can cause splitting. Use high-quality, fresh raw materials. High bacteria counts in meat will explode the casing during cooking.

Crumbly cooked sausage is usually the result of not enough fat or not enough water in the mix. Meat, fat and water are all important ingredients in making a quality finished product.

Vinegar is included in the manufacture of many varied sausages and charcuterie. Functions include tenderizing the meat as well as contributing a fermented sour-like taste. Artisans will often soak natural animal casings in a weak vinegar solution, as the vinegar contributes to a more tender eating experience.

Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.

Egg whites are very lean but extremely high in protein so they are an excellent emulsification / binding agent, especially for pureed sausages. Whole eggs have more fat (11%) and will also act as a binding agent. They will also add a creaminess richness to your sausage.

Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. It used generally as a binder and helps cooked sausage retain moisture. It assists in forming irreversible gels (upon heating) that hold water and fat and helps to enhance the flavor of the product.

How do you get sausage meat to stick together? ›

Add Non-Fat Milk Powder

Scale accordingly. This means a 5lb batch would get about 1/3 cup of milk powder. The proteins in that milk powder are especially sticky, and as you cook the sausage, the meat will get more closely and closely glued together — you'll see.

Sausages should never be pricked as this releases the juiciness of the sausage and can cause splitting. Always start to cook from a cold oven, cold pan, cold grill or a low heat barbeque so that the skins do not split. Cook at a low heat (150 deg C in the oven). The general rule is cook on a low heat for longer.

The casing may have been overstuffed. When. making links, you should only stuff sausage about 3/4. full.

Sausages should never be pricked as this releases the juiciness of the sausage and can cause splitting. Always start to cook from a cold oven, cold pan, cold grill or a low heat barbeque so that the skins do not split. Cook at a low heat (150 deg C in the oven). The general rule is cook on a low heat for longer.

Remove sausage meat from casings. In a large nonstick skillet, cook sausage on medium-high 10–12 min., until sausage is browned and crumbled, using a spatula to break up meat. With a slotted spoon, transfer sausage from skillet, discarding any rendered fat.