A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
On Sat, 7 Jul 2007 17:49:17 -0500, "jmcquown" <[email hidden]>
Quoted message said:
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
Jill
I believe she needs to emulsify the fat and the liquids in the sausage. It'll need to be very cold and be mixed in a very cold bowl, probably with a couple of eggs to help make the emusion. --
Some sausage mixes also use breadcrumbs or matzo meal, this will soak up that extra moisture.
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A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
There's the mistake. Never heard of dried cranberries?
Quoted message said:
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
She could pick out as many of the cranberries as seems practical, and replace them with dried cranberries.
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
She could pick out as many of the cranberries as seems practical, and replace them with dried cranberries.
Not practical. She doesn't have any; it's not convenient for her to go hunt some down. The moisture is already mixed into the sausage. I'm asking about ways to make it more cohesive as it stands. But thanks for playing.
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
She could pick out as many of the cranberries as seems practical, and replace them with dried cranberries.
Not practical. She doesn't have any; it's not convenient for her to go hunt some down. The moisture is already mixed into the sausage. I'm asking about ways to make it more cohesive as it stands. But thanks for playing.
Some plain breadcrumbs maybe? I'm thinking of how well that works for meatloaf...
> A friend has made a mixture to stuff into casings; it's a cranberry > bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb > cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some > brown sugar and spices. She fried up a little patty to check the > taste and said it tastes great but sort of fell apart. It's a > little too moist, probably due to the extra moisture from the frozen > cranberries.
Quoted message said:
Quoted message said:
She could pick out as many of the cranberries as seems practical, and replace them with dried cranberries.
Quoted message said:
Not practical. She doesn't have any; it's not convenient for her to go hunt some down. The moisture is already mixed into the sausage. I'm asking about ways to make it more cohesive as it stands. But thanks for playing.
Some plain breadcrumbs maybe? I'm thinking of how well that works for meatloaf...
-- Jani in WA- Hide quoted text -
- Show quoted text -
I don't think you want more filler; Modom has the right idea -- get it cold and keep it chilled while stuffing.
>> A friend has made a mixture to stuff into casings; it's a cranberry >> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb >> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some >> brown sugar and spices. She fried up a little patty to check the >> taste and said it tastes great but sort of fell apart. It's a >> little too moist, probably due to the extra moisture from the frozen >> cranberries.
Quoted message said:
> She could pick out as many of the cranberries as seems > practical, and replace them with dried cranberries.
Quoted message said:
Not practical. She doesn't have any; it's not convenient for her to go
hunt
Quoted message said:
Quoted message said:
some down. The moisture is already mixed into the sausage. I'm asking about ways to make it more cohesive as it stands. But thanks for playing.
Some plain breadcrumbs maybe? I'm thinking of how well that works for meatloaf...
-- Jani in WA- Hide quoted text -
- Show quoted text -
I don't think you want more filler; Modom has the right idea -- get it cold and keep it chilled while stuffing.
...fred
I didn't see Michael's reply, but yeah, that sounds like a better idea than mine... :-)
One time on Usenet, "jmcquown" <[email hidden]> said: > Mark Thorson wrote: >> jmcquown wrote:
>>> A friend has made a mixture to stuff into casings; it's a >>> cranberry bratwurst. Approximate ingredients are 5 lbs. of lean >>> beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef >>> suet, and some brown sugar and spices. She fried up a little >>> patty to check the taste and said it tastes great but sort of >>> fell apart. It's a little too moist, probably due to the extra >>> moisture from the frozen cranberries.
>> She could pick out as many of the cranberries as seems >> practical, and replace them with dried cranberries.
> Not practical. She doesn't have any; it's not convenient for her > to go
hunt
Quoted message said:
> some down. The moisture is already mixed into the sausage. I'm > asking about ways to make it more cohesive as it stands. But > thanks for playing.
Some plain breadcrumbs maybe? I'm thinking of how well that works for meatloaf...
-- Jani in WA- Hide quoted text -
- Show quoted text -
I don't think you want more filler; Modom has the right idea -- get it cold and keep it chilled while stuffing.
...fred
I didn't see Michael's reply, but yeah, that sounds like a better idea than mine... :-)
I did suggest breadcrumbs but that was her response - she didn't want it to be like meatloaf. It probably won't matter too much once it's in the casings and then grilled but she's still concerned about the texture even in the casings. BTW, this is not the first time she's made bratwurst, just this particular type.
One time on Usenet, "jmcquown" <[email hidden]> said:
<snip>
Quoted message said:
I did suggest breadcrumbs but that was her response - she didn't want it to be like meatloaf. It probably won't matter too much once it's in the casings and then grilled but she's still concerned about the texture even in the casings. BTW, this is not the first time she's made bratwurst, just this particular type.
It sounds good in any case. Cranberry goes so nicely with meat...
"modom (palindrome guy)" <moc.etoyok@modom> wrote in news:[email hidden]:
Quoted message said:
On Sat, 7 Jul 2007 17:49:17 -0500, "jmcquown" <[email hidden]>
Quoted message said:
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
Jill
I believe she needs to emulsify the fat and the liquids in the sausage. It'll need to be very cold and be mixed in a very cold bowl, probably with a couple of eggs to help make the emusion. --
modom
Cold is important.
Also there usually is some air dry time of several hours to overnight or even longer for some sausages to help dry them. This is before smoking but after the curing.
Perhaps next time consider dried cranberries? She could plump the dried cranberries up in a liquid say brandy, rum, apple juice or even water and pat the cranberries dry. Before she mixes the cranberries in with the forcemeat.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
Jill
A little extra fat in the form of some ground pork will help. Lean beef is not the most efficient of sausage meat. :-)
Pork fat is stickier than suet. -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
"modom (palindrome guy)" <moc.etoyok@modom> wrote in news:[email hidden]:
Quoted message said:
jmcquown said:
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
Jill
I believe she needs to emulsify the fat and the liquids in the sausage. It'll need to be very cold and be mixed in a very cold bowl, probably with a couple of eggs to help make the emusion. --
modom
Cold is important.
Also there usually is some air dry time of several hours to overnight or even longer for some sausages to help dry them. This is before smoking but after the curing.
She's not planning to smoke the bratwurst. Not at all. No smoking, no curing. Just grilled raw sausage in casings.
Quoted message said:
Perhaps next time consider dried cranberries? She could plump the dried cranberries up in a liquid say brandy, rum, apple juice or even water and pat the cranberries dry. Before she mixes the cranberries in with the forcemeat.
That might work for next time, not for this batch. But thanks, Alan 🙂
That might work for next time, not for this batch. But thanks, Alan 🙂
Jill
How much salt? You need some salt to extract the myosin in the meat. The myosin becomes the glue that holds things together when you mix the meat. It is a protein and salt extracts if from the muscle fiber so it acts as an emulsifier. You need some water in there too. -- Ed http://pages.cthome.net/edhome/
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
Jill
Won't be kosher but powdered milk is often used in sausage making as a binder, among other things.
That might work for next time, not for this batch. But thanks, Alan 🙂
Jill
How much salt? You need some salt to extract the myosin in the meat. The myosin becomes the glue that holds things together when you mix the meat. It is a protein and salt extracts if from the muscle fiber so it acts as an emulsifier. You need some water in there too.
I think there was enough liquid (aka water) from the frozen cranberries. I'm sorry, I don't know how much salt she added. She said the mixture tastes just great so flavour wasn't the issue. It's just (maybe) a tad too moist. I'm thinking once it's in the casings it really won't matter but I said I'd inquire, so inquiring is what I'm doing. Thanks, Ed 🙂
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
Just checked the Bratwust recipe in my copy of Rytek Kutas' book, along with whole milk his recipe also contains whole eggs, and soy protein. His recipe is too involved so I won't post it, and I don't post sausage recipes anyway as I do not wish to be responsible for anyone poisoning themselves and/or others. I strongly suggest that before anyone attempts any kind of sausage that they read Kutas' book, carefully, at least three times cover to cover.
A friend has made a mixture to stuff into casings; it's a cranberry bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some brown sugar and spices. She fried up a little patty to check the taste and said it tastes great but sort of fell apart. It's a little too moist, probably due to the extra moisture from the frozen cranberries.
I've never made sausage before much less a form of bratwurst. Is there something she can (or should) add to make the mixture less moist? They will be stuffed into casings and grilled. She just doesn't want them to fall apart when people cut into them. Suggestions?
Jill
Won't be kosher but powdered milk is often used in sausage making as a binder, among other things.
That was actually suggested to her by another party, so maybe adding powdered milk will help. Also I think keeping the mixture well chilled when stuffing the casings. Thanks, Sheldon!
That might work for next time, not for this batch. But thanks, Alan 🙂
Jill
How much salt? You need some salt to extract the myosin in the meat. The myosin becomes the glue that holds things together when you mix the meat. It is a protein and salt extracts if from the muscle fiber so it acts as an emulsifier. You need some water in there too.
I think there was enough liquid (aka water) from the frozen cranberries. I'm sorry, I don't know how much salt she added. She said the mixture tastes just great so flavour wasn't the issue. It's just (maybe) a tad too moist. I'm thinking once it's in the casings it really won't matter but I said I'd inquire, so inquiring is what I'm doing. Thanks, Ed 🙂
She might be closer than she thinks. Real brats won't have the gummy stick together texture of the "sausauge like products" such as Hillshire and Oscar make.
Just checked the Bratwust recipe in my copy of Rytek Kutas' book, along with whole milk his recipe also contains whole eggs, and soy protein. His recipe is too involved so I won't post it, and I don't post sausage recipes anyway as I do not wish to be responsible for anyone poisoning themselves and/or others. I strongly suggest that before anyone attempts any kind of sausage that they read Kutas' book, carefully, at least three times cover to cover.
I'll second the recomendation for Kutas' book... And the company that he founded, The Sausage Maker, is a great place to do businesss: www.sausagemaker.com
