The Difference Between Two Sausages

farrellbox · Post by **farrellbox** » Fri Feb 24, 2012 16:09

I made some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons?

Two different facets

The plate diameter is 10MM or 4MM.
Operating temperature of 5 or less
Do not use any additives, try soy protein isolate.
Boiled, grilled tried.
Once with about 2 percent salt, adhesion slightly better.If you do not have additives, how to increase the adhesion?

Thank you for your answer.

nuynai · Post by **nuynai** » Fri Feb 24, 2012 16:36

Without any more info, it seems like the one on the right was smoked and the left side was pan fried. If that's the case, the higher temp of frying would melt the fat causing that look. Smoked sausage is done at a lower temp, which keeps the fat in a more solid state. Hope this helps. Probably someone else with more knowledge can assist.

farrellbox · Post by **farrellbox** » Fri Feb 24, 2012 16:45

Thank you Nuynai, I mean if no additives, can make close section?

Chuckwagon · Post by **Chuckwagon** » Sat Feb 25, 2012 08:52

Hi Farrellbox,
Nuynai is correct about the temperature differential and liquefied fat. Additionally, fresh sausage does not usually contain soy protein concentrate (60% protein) or soy protein isolate (90% protein) as a binder. On the other hand, a "cured" sausage will most often incorporate a "binder" of some sort - often powdered milk or soy protein concentrate. Binder keeps the texture desirably "tight" as long as the sausage is not prep-cooked higher than 170°F. (77°C.). This is the extreme upper temperature limit. Most often, prep-cooking a "cured" sausage is finished at about only 152°F.(67°C.). When a sausage is finally grilled or fried, the higher finishing temperature will break the collagen and liquefy the fat (edible and appetizing until it cools down to the point where the fat again solidifies).

Best Wishes,
Chuckwagon