What To Do If Sausage Doesn’t Bind Together?

Identifying the Cause of Poor Binding

When working with wild game sausage, it’s essential to understand that the meat’s natural fat content plays a critical role in binding the mixture together. Game meats tend to be leaner than domesticated livestock, which can lead to poor binding. As a general rule, it’s recommended to use at least 20% fat content in the meat mixture to achieve optimal binding. If the fat content is too low, you can try adding a small amount of pork fat or beef tallow to the mixture.

Adjusting the Meat Mixture

Another common cause of poor binding is excessive moisture in the meat mixture. To avoid this issue, it’s crucial to handle the meat gently and avoid over-working the mixture, which can cause the meat to release its natural juices and become too wet. When combining the meat mixture, aim for a ratio of 1:1:1 (meat:parsley:seasonings) to ensure the right balance of ingredients. Additionally, make sure to keep the meat mixture at a consistent temperature, ideally around 40°F (4°C), to prevent bacterial growth and contamination.

Techniques for Improving Binding

To improve the binding of wild game sausage, you can try using a combination of techniques, including using a meat grinder with a coarse plate to break down the meat fibers, or using a meat mixer with a slow speed setting to avoid over-working the mixture. Another technique is to add a small amount of cornstarch or flour to the meat mixture to help absorb excess moisture and improve binding. Finally, make sure to stuff the sausage casings tightly but gently, using a consistent motion to avoid over-working the meat and causing it to become too dense or separated.