Sausage Textures and Equipment

colin_yeo_95052

I would like to know how the sausages are made firm and would not be broken when cooked, as well as what equipment we can use to maintain the texture. Maybe bowl cutter? I realize without the bowl cutter the sausages can't stick. And also is it necessary for us to pump a lot into the casing to avoid breakage and if it is long lasting. thank you for your time and I am looking forward on your feed backs .

David_James_Zboray_46441

Keeping the fat and meat ice cold is the most important, keeping them seperate until you want to mix the and the seasonings together is important too. other things like Phosphates, Died Milk Solids, and developing Strong Myosin proteins are important for certain recipes.