The distribution was much more uniform and much easier than mixing post grind. each chunk of meat was lightly coated. This is the second time I have made this sausage recipe and it is good to my taste.
When to add spice?
A few days ago I perpared meat for a batch of loukanika sausage modified to use venison instead of lamb. Basically this recipe: http://www.wedlinydomowe.com/sausage-recipes/loukanika. With three changes lamb replaced with venison and the orange peel was chopped zest instead of grated and the herbs were substituted with italian seasoning. I mixed all of the seasoning and added them pregrind. and it looked like this: The distribution was much more uniform and much easier than mixing post grind. each chunk of meat was lightly coated.
This is the second time I have made this sausage recipe and it is good to my taste.
The distribution was much more uniform and much easier than mixing post grind. each chunk of meat was lightly coated. This is the second time I have made this sausage recipe and it is good to my taste.
Ross- tightwad home cook
Re: When to add spice?
This is a technique Thomas Keller uses for some of his ground meat preparations like merguez or meatballs. I have always thought this practice makes good sense since the idea is even flavor distribution.ssorllih wrote:A few days ago I perpared meat for a batch of loukanika sausage modified to use venison instead of lamb. Basically this recipe: http://www.wedlinydomowe.com/sausage-recipes/loukanika. With three changes lamb replaced with venison and the orange peel was chopped zest instead of grated and the herbs were substituted with italian seasoning. I mixed all of the seasoning and added them pregrind. and it looked like this: Image The distribution was much more uniform and much easier than mixing post grind. each chunk of meat was lightly coated.
This is the second time I have made this sausage recipe and it is good to my taste.
I started with this method when I made my first few sausage batches, then changed to mixing in the spices after grinding.
After a few batches I reverted back to this method (mixing spices before grinding), I also found the spice distribution is very good.
I let the ground mixture nap overnight before stuffing. This method is easier more so if one does not have a meat mixer, the time span of mixing by hand (or hands) in an ice cold ground mixture becomes somewhat painful on the fingers.
After a few batches I reverted back to this method (mixing spices before grinding), I also found the spice distribution is very good.
I let the ground mixture nap overnight before stuffing. This method is easier more so if one does not have a meat mixer, the time span of mixing by hand (or hands) in an ice cold ground mixture becomes somewhat painful on the fingers.
Ron
Hi,
Snagmans csabai recipe lists that all the spices are mixed with the meat pieces before mincing and his recipe dates back many years. I have expanded a bit on this and I mix all the spices and the boiled garlic in a food processor for a very short time and than mix it with the meat pieces before keeping it refrigerated for 3 days, afterwards I keep the minced mixture for another 2 days before stuffing.
It works for me.
Regards,
Jan.
Brisbane.
Snagmans csabai recipe lists that all the spices are mixed with the meat pieces before mincing and his recipe dates back many years. I have expanded a bit on this and I mix all the spices and the boiled garlic in a food processor for a very short time and than mix it with the meat pieces before keeping it refrigerated for 3 days, afterwards I keep the minced mixture for another 2 days before stuffing.
It works for me.
Regards,
Jan.
Brisbane.
