Thanks Red. The batch that broke got dry and a mealy texture was done the same as all my other batches. The meats were around 37F when hand mixed and stuffed. I had ground up in bulk approximately 20lbs of pork shoulder and 10lbs of chicken breasts for this project so I was using the same meat for e...

First off I really appreciate the OP for this post. Though I tweaked his recipe a bit the procedure turned out great results. I did a lot of searching for a recipe for this sausage, couldn't even find or get one from a Swedish food group. I substituted the veal with chicken breast as this is a simil...

Well I'm not sure what happened but the texture went out the door on the last batch. Only thing I changed was adding the dextrose but the texture got dry and the bind broke like a mealy texture. I made another batch the same way yesterday with the dextrose to see if it was a fluke and will let you k...

Even in milliliters, it's still alot of liquid. We usually max out at 20% when making emulsified products. Thanks for the input everyone. I've converted the measurements to grams and am experimenting with the recipe. It is a very tasty sausage. I wanted a little more tang so I added .2% dextrose to...

I came across this post yesterday and want to try making it. Question though on the liquid measurements. Is it really 200 centiliter of yoghurt and cream? That translates to roughly a half gallon of each for 9.9lbs of meat. Plus 2.6 gallons of water. Should this be milliliters?

Thank you!