Full100 0 it sounds like a lot of the powdered binders would work. Soya protein, low fat powdered milk, maybe some cornstarch. I would think that your going to have to emulsify quite a bit to get it to work, and then your winding up with more of a surimi thing, than a sausage thing. But maybe with some small chunks of fish in there, and the emulsified fish, you might come up with what your looking for. It’s just going to take some trial and error to figure it out. It going to take some low temperatures, 130° to 135° to make it work. At those temperatures make sure you follow the pasteurization schedule. Having said all that, it is still all just My opinion 😁 I was thinking about trying it with salmon, but the thought of salmon surimi didn’t sound to appealing to me. I am going to make some salmon snack sticks, probably a pepperoni, taco mix flavoring. I’ve made those before, and they actually turned out pretty good. Good luck on your adventure! If you do make them, by all means, let us know how it turns out.
Breakfast sausage
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I’m wanting to try my hand at making breakfast sausage, I’m leaning toward the holly seasoning. Is there anything special I need to know before I start? Any tips or tricks would be appreciated.
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Douglas Moore Nice thing about breakfast sausage is that it is one of the easiest things to make! We’ve done a few videos but the most recent is in the meatgistics university section, the video is here on youtube https://www.youtube.com/watch?v=191wAfItiGY and for the article check out here https://meatgistics.waltonsinc.com/topic/755/fresh-sausage-107-basic-breakfast-sausage-processing.
Holly is a great choice by far our best selling breakfast sausage.
Quick tips would be to make sure plates and knives on the grinder are sharp and lubricated. Keep your meat cold through the grinding and stuffing process and make sure the seasoning is really well mixed in with the meat. Enjoy!
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