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Homemade sausage disaster!! What did I do wrong??

o
Ookley Dec 16, 2011 07:25 PM

I made a spicy lamb sausage for the first time and thought I followed all the directions. When I tried frying the links, I ended up with a lot of fat in the pan, and the sausages were more like ground lamb in a hog casing. Seems like all the fat diffused out in cooking. Did I do something wrong?

  1. o
    Ookley Dec 17, 2011 06:31 AM

    Yeah, I don't think I did any of those things. Thanks, all, for the advice!

    1. k
      Kelli2006 Dec 17, 2011 03:08 AM

      If you left the grind fairly course that might have added to the fat rendering out instead of staying in the emulsion of the sausage. I wouldn't grind the meat as fine as a hotdog but a bratwurst or a breakfast sausage grind might help.

      1 Reply
      1. re: Kelli2006
        s
        scunge Dec 17, 2011 03:17 AM

        Maybe not fry but a moderate saute' or steam / saute' much like potstickers.I would also play around with a cover to build up surface heat

      2. s
        smtucker Dec 16, 2011 08:44 PM

        Did you keep the mixture extremely cold while processing? If the sausage gets too warm the fat starts to melt and never integrates properly.

        1. biondanonima Dec 16, 2011 07:28 PM

          Did you "knead" the sausage at all (i.e., beat it with an electric mixer)? That step helps emulsify the fat a bit more.

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