oats ? binders? ground rice?

[Okie joe]

Ok im am doing a new batch of Sausage Question on adding Oats & Dry powerdmilk the Oats cut up in foodprocessor (ground in to a meal( flour) if so can you use Rice ( blend of wild, brown and jasmine rice) in to a flour and them add to the sausage mixture? Thanks need help.

[Kingudaroad]

What kind of sausage are you making? I've made some very good sausages, even smoked, without the use of binders.

[Richtee]

What kind of sausage are you making? I've made some very good sausages, even smoked, without the use of binders.

What he said. Actually I have really only used a binder once out of the hundred times (I think) I have made sausage. And probably din't need it then.

But then again, I keep the fat content to 20% or better.

[Okie joe]

Thanks All

I was kicking around a different twist to a recipe.....why make it more difficult. Thanks again the KISS method..... keep it simple stupid.

[Richtee]

I was kicking around a different twist to a recipe.....why make it more difficult. Thanks again the KISS method..... keep it simple stupid.

Well..if you WANT different, by all means try it! You prolly won't need it for a binder, but if it's for flavor/texture change... do it up.

[curious aardvark]

Rice isn't as absorbent as oats.
Only sausage I know of with rice in is boudin - and you cook the rice first.

Oats are all you need.

They are there not primarily for binding but for moisture retention.
This allows you to make succulent sausages without any added fat or water.
You get better tasting and textured sausages and as an added bonus they're better for you.

Binding is best achieved by mixing and grinding the day before you stuff.
Oats help with binding simply because there is less crap in the sausage and the muscle fibres can tangle when cooked much easier. Plus you get a better texture sausage meat for stuffing, patties, fatties etc :-)

I haven't tried the powdered milk yet - But I suspect that's there for the same reason as the oats, plus a little added flavour.

It's on my to-do list :-)

[Bbqgoddess]

Great question tho.. I was tossing around putting some wild rice in the next time I make the chicken sundried tomato sausage.
I used the quaker oats and Alex said they were big incomparison to what he uses, however you cant tell there are oats in there at all.. I did notice after they were cooked when you tried to slice them the were too mushy, so maybe I over did the oats and fat content.. not sure??

[curious aardvark]

I did notice after they were cooked when you tried to slice them the were too mushy, so maybe I over did the oats and fat content.. not sure??

nope too much liquid to meat ratio and probably too fine a grind on the meat.

Those chicken sausages of yours had a lot of fresh veggies - which are full of water.

I try and use either dried veggies or cooked ones in sausage. The less moisture the firmer the ausages will generally be - unless you've gone for an emulsified sausage, like your bratties.

You can of course go too far in the other direction and end up with dry crumbly sossies.
But the oats help prevent that too by hanging onto any moisture they keep it succulent.

Plus we all have adifferent idea of what we want from our sausages. Trial and error and a little applied sausage science is what works best :-)

[Bbqgoddess]

nope too much liquid to meat ratio and probably too fine a grind on the meat.

Those chicken sausages of yours had a lot of fresh veggies - which are full of water.

I try and use either dried veggies or cooked ones in sausage. The less moisture the firmer the ausages will generally be - unless you've gone for an emulsified sausage, like your bratties.

You can of course go too far in the other direction and end up with dry crumbly sossies.
But the oats help prevent that too by hanging onto any moisture they keep it succulent.

Plus we all have adifferent idea of what we want from our sausages. Trial and error and a little applied sausage science is what works best :-)

I will be doing a lot of trial and error for sure! learning the difference between what you want texture wise will be fun.. Its easy if your following a recipe but trying to come up with your own I suspect I will have a freezer full soon!
Thanks Alex!

[curious aardvark]

Unless it's something unusual (like boudin) I pretty much just make it up as I go along.

For me - the guiding rules are pretty simple.
don't over do the salt & fat.
decide beforehand what texture you're aiming for. Can be dependant on how you intend to cook it too.
Fruits and veggies are best used dried or after cooking most of the water out.

Other than that - I'll try most things :-)

[Okie joe]

Well I will tell ya that I wanted the texture of the rice, not mostire. the combo of wild rice and brown rice and jasmine rice was all pre cooked and added to the mixed (spices,pink salt cure and meat) pork, beef and venison...I use less venison (Wife perfers not to eat it so I keep it mild and in the background)

Turned out a keeper,,,,,,She Loved it I will have to post recipe and Pic when I get them figured out how to post.....pics

[Richtee]

Turned out a keeper,,,,,,She Loved it I will have to post recipe and Pic when I get them figured out how to post.....pics

Way to go, Okie Joe! Tally ho! for a good thead and successful stuff!

[curious aardvark]

Sounds like a good sausage - but you do know that without pics, it's all in your mind

easiest way to attach pics is to click the little paperclip at the top of the advanced post window. then just browse to the pics on your computer and upload them. this will give you a slideshow at the bottom of the post.

if you want to do it how I do it and insert the pics from the slideshow into the post itself.
once you've uplodade them you get a list at the bottom left of the attachments screen. Right click the file name there, select 'copy link location'

Then where you want it in the post click the 'insert image' button (looks like a mountain ) and right click between the two brackets and select paste.
then preview your post and you should find the pic in the post itself :-)

any problems let me know and I'll post the process up wit pics - just not got time at the moment :-)

[Kingudaroad]

[curious aardvark]

lol forgot about that - I was going to screenprint the pic upload and post process - that was the first pic I found, just didn't use it lol

But it does illustrate a good sausage making point.
If people don't like your sausages - show them this picture, tell them that the evil sausage maker of castle gresley will come to get them if they don't stop moaning. Things should be smooth after that