After the meat has been ground, the next step is to mix the sausage and create what is known as the primary bind. Ground meat does not hold together on it’s own, so it has to be kneaded a little. The action of kneading develops the protein in the meat called myosin which, when combined with salt and water, will create a sticky mass of meat. This is the primary bind. Sausage that hasn’t been properly mixed will not have…
Most grinders, whether manual or electric, will come with sausage stuffing attachments. These are adequate to use, but are more labor intensive than a manual piston stuffer. Using these attachments can require the use of two people; one person to feed the meat through the grinder, and another person to control the amount of meat being stuffed in the casings. This can be done solo, but will take some patience and practice.
Since this is my first post I figured I needed to start with something epic, something that will grab your attention. Since sex sells, here’s some foodporn. Just look at it- so wrong and yet so right at the same time. This, my friends, is Porchetta.