Comments on: Homemade Sausage with Chinotto http://wubbahed.com/2008/07/13/homemade-sausage-with-chinotto/ Thu, 19 Aug 2010 01:45:41 -0500 hourly 1 http://wordpress.org/?v=abc By: Len http://wubbahed.com/2008/07/13/homemade-sausage-with-chinotto/comment-page-1/#comment-1224 Len Sun, 19 Oct 2008 04:16:05 +0000 http://wubbahed.com/?p=126#comment-1224 A hint on getting the sausage to bind. Grind the meat first (partially frozen--as cold as possible to go through the grinder) Mix the meat with the salt before adding anything else. Mix until the meat salt extracts the myosin from the meat muscle. You'll know because the meat gets very sticky.The add the other ingredients..liquid last and don't paddle the mixture...mix it by hand--lovingly! 4 oz of liquid might be a bit much--generally its 1/2 cup to 5 lb. meat I personally don't like to use the following, but they do help bind the sausage: rice gel binder or fine ground wheat gluten A hint on getting the sausage to bind. Grind the meat first (partially frozen–as cold as possible to go through the grinder) Mix the meat with the salt before adding anything else. Mix until the meat salt extracts the myosin from the meat muscle. You’ll know because the meat gets very sticky.The add the other ingredients..liquid last and don’t paddle the mixture…mix it by hand–lovingly!

4 oz of liquid might be a bit much–generally its 1/2 cup to 5 lb. meat

I personally don’t like to use the following, but they do help bind the sausage: rice gel binder or fine ground wheat gluten

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