tough sausage

I have made pork/venison sausage the last two years but it seems to be tough. What do I need to change?

Bill
  • Posted by: Bill
  • November 27, 2016
  • 2456 views
  • 3 Comments

3 Comments

HalfPint
HalfPint November 27, 2016
How much fat are you using? You will need about 30% or more.

If you can post your recipe, it will help to identify the issue(s).
 
Bill
Bill November 27, 2016
I use a premix of spices from my local butcher. The same mix he uses for venison sausage. We use 12 lbs of pork trimmings and 13 lbs venison. Could I be grinding it too fine?
 
HalfPint
HalfPint November 28, 2016
@Bill, venison tends to be very lean. Do you have any idea how much fat is in the pork trimmings? You really need quite a bit of fat in sausage to keep it moist and tender. You might have to add some fat back to do this.
 
Recommended by Food52

Popular on Food52