Why does my sausage break apart and crumble when I cook it?
Crumbly cooked sausage is usually the result of not enough fat or not enough water in the mix. Meat, fat and water are all important ingredients in making a quality finished product. At a molecular level, if properly combined, these components will bind together and retain their cohesiveness and hold the shape when your sausage is cooked and sliced into.
Having the proper balance is very important. If you have been making sausage out of just wild game, try adding ¼ or 1/3 50%-70% pork or beef trim to your game meat. This will bring the necessary fat content into your sausage mix. For fully cooked sausages like salami, using a Phosphate (we like Brifisol 414, item number M13BRIF414) will help bind the meat together to allow nice clean slices without crumbling.
We took a pig to the butcher and the sausage is crumbly and dry with hardly no season as well, what would you recommended to help with the sausage to taste better and not be so dry.
Thank you much
Thank you for your inquiry through our website.
We have forwarded this question to our consultant. Please find his response below:
Answer – Crumbly sausage is due to one or more of the following:
– too much water.
– not enough salt.
– not enough mixing
– too much fat
Unfortunately, once the meat is in a casing, there is not much one can do to correct one or more of the possible issues. With your description of the sausage also having little flavor and being dry, my theory is that the salt level was too low, and also improperly mixed. Ask your butcher about how much salt was used. He should have used salt in the range of 15 – 20g per kg of meat.
We hope that helps you get better results.
Thank you and good luck.
We took a pig to the butcher and the sausage is crumbly and dry with hardly no season as well, what would you recommended to help with the sausage to taste better and not be so dry.
Thank you much
Thank you for your inquiry through our website.
We have forwarded this question to our consultant. Please find his response below:
Answer – Crumbly sausage is due to one or more of the following:
– too much water.
– not enough salt.
– not enough mixing
– too much fat
Unfortunately, once the meat is in a casing, there is not much one can do to correct one or more of the possible issues. With your description of the sausage also having little flavor and being dry, my theory is that the salt level was too low, and also improperly mixed. Ask your butcher about how much salt was used. He should have used salt in the range of 15 – 20g per kg of meat.
We hope that helps you get better results.
Thank you and good luck.