Thanks redzed for your reply,
In fact i cant make elastic sausage like lyoner.Unfortunately pork meat is forbidden in my country and i cant make lyoner according to internet receipt(like meatandsausage.com receipt)and i should use chicken or beef instead.
In my country sausage manufacture use their own secret receipt for making Lyoner or another elastic sausage and they just say material is beef,gluten,flour.starch,spi and spice.i cant believe just these material can make elastic sausage like Lyoner.
I tried many receipt and material but i didnt get desire product.
I use food processor and food steamer.i cant realize my emulsification step is correct or not.if i be lucky my sausage looks like below picture:
My receipt:
Chicken Drumstick 350gr
Beef lean meat 50gr
Cold water 65gr
Veg. oil 15gr
Corn starch 5gr
Wheat flour 10gr
non fat dry milk powder 7.5gr
Salt 7.5gr
Gluten 1gr
Soy powder 1gr
Egg yolk 1
Spice 5g
Procedure:
1.grind near frozen chicken and beef meat three time with home meat grinder and then freeze it again.
2. put near frozen meat in food processor and then add half of ice and mix for 1minutes at slow speed then add egg yolk and remix for 1 minute.
3.add veg oil and remaining of ice and remix.first at slow speed and then 3 minutes at high speed.at this stage sticky paste obtain.
4.add remaining material and remix at high speed for 3 minutes and roll this paste in aluminium foil like vietnam sausage.
5.cook 3 hour in food steamer
6.put in refrigerator (1-5c) for 6 hour
My sausage has poor elastic properties.i didnt get good result with just beef meat.
