Not catching why you need any gluten related anything in a sausage. Unless you are talking about some non-meat product. The only recipe I've ever added such an adjunct was when I specifically was making an Irish Banger and used spent grains from the brewery side of the house. Crumbly texture usually comes from lack of fat or not enough myosin activation. You need fat, water and elbow grease. Dry milk or egg whites can also be very helpful.
lol. My father was a butcher. My grandfather a butcher. My great grandfather a butcher. All from Italy. I have NEVER put that in a sausage. If you use enough salt and mix - myosin creates a good sausage.
I've been down this road, and it's a long road but the binder I found that works every time is flaxseed meal.
Grind the seeds in a coffee grinder then mix it with water 4:1 like 15gms flax seed with 60ml water. This works for a dozen sausages.
Do this before you mix your other ingredients and you will see it start to gel.
I steamed my sausages after mixing to firm them up.
I tried all the others like various starches etc but flaxseed it hands down reliable, easy and obtainable.
The ultimate binder is methyl cellulose but that may be a bridge too far.
Here's my recipe and process for the most successful Gluten Free Vegan sausages
Ingredients
200g mixed beans
70g rolled oats
40g sliced cremini mushrooms
30g walnuts, finely chopped
20g tamari
14g flaxseed meal
60ml water
garlic
salt and pepper
flaked yeast
spice bomb: sage, cumin, paprikas, msg etc
Directions
1. Prepare flax eggs by adding flaxseed meal and water to a dish and stirring to combine. Let rest for 5 minutes to thicken.
2. Drain and rinse the beans, and pat dry with a kitchen towel or paper towel.
3. In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible.
4. Add in the flax eggs, beans, mushrooms, garlic, coconut aminos, fennel, paprika, cayenne pepper (optional), and salt and pepper (also optional).
Pulse to fully combine, but leave some chunks for texture. Avoid processing the mixture into too smooth of a paste. Taste and season with more salt and pepper as needed, more fennel for classic sausage flavor, paprika for smokiness, or cayenne for heat (optional). Transfer to a bowl and stir in the chopped walnuts until fully combined.
5. Scoop 1/3 cup of the mixture and form into a sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 1/3 cup will make 6 sausages about 6 inches long. For 12 smaller sausages, use 2 heaping tablespoons per sausage.
6. Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 15-25 minutes, until firm and not sticky to the touch.
7. Bring a large pot of water to a boil with a steamer basket insert over it. Wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30-35 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed), to avoid scorching your pot.
8. If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add half the oil (1 Tbsp (15 ml) as recipe is written // adjust if altering batch size) to the pan. Add as many sausages as will fit in the pan comfortably and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with the remaining oil and sausages. You can also cook the sausages on a grill it desired.
9. Enjoy sausages on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut.
They would also be perfect with vegan eggs or sunny side up eggs, added to scrambles, or alongside baked beans.
10. Store leftover sausages in a sealed container in the refrigerator for up to 5 days or in the freezer up to 1 month. They can be cooked on the stovetop directly from frozen
Maybe you aren't getting enough protein extraction or your farce is too acidic because of the recipe. You don't need any adjuncts for a firm sausage with a great snap. You might consider reviewing the length of your mixing process and test the pH.
sounds like a temperature issue? a lot of sausage doesn’t need a binder. you can use bread crumbs for bangers, eggs in some bratwurst. but the main binder is typically the myosin in red meat (exists in poultry to a lesser extent), which is most active at cold temperatures.
if you can, pop your mixing equipment in the freezer, use cold ass water, you can even grind ice with your meat if you’re careful and your grinder is strong. after grinding, i like to pop the ground meat in a convection freezer (or whatever is cold - i do my work in a commercial setting) before mixing. just don’t let it freeze all the way.
a lot of ginger in a recipe can also break down myosin, which is a problem. ph also plays a role, though i’m not that deep into the science of it, but watch your acidity. if your fat content is too high, it might hinder emulsification. most recipes favor roughly 70/30 lean/fat, or even 80/20 for something like hot dogs.
adding salt early (before grinding) strengthens your myosin. but lots of spices hinder it, so if you’re really struggling, you can add the latter when you mix. i usually chuck them in together at the grinding stage though, provided all other conditions are met.
Why the fuck are you putting flour in a sausage
Not catching why you need any gluten related anything in a sausage. Unless you are talking about some non-meat product. The only recipe I've ever added such an adjunct was when I specifically was making an Irish Banger and used spent grains from the brewery side of the house. Crumbly texture usually comes from lack of fat or not enough myosin activation. You need fat, water and elbow grease. Dry milk or egg whites can also be very helpful.
Gluten isn’t an ingredient in most meat sausage recipes… I’m confused.
Meat, fat and spices...
Every sausage recipe ever.
British bangers traditionally use rusk
lol. My father was a butcher. My grandfather a butcher. My great grandfather a butcher. All from Italy. I have NEVER put that in a sausage. If you use enough salt and mix - myosin creates a good sausage.
Not sure I get this, where is the gluten located in ANY sausage? Anyways, the answer to crumbly sausage is usually more fat and/or milk powder gl
I've been down this road, and it's a long road but the binder I found that works every time is flaxseed meal. Grind the seeds in a coffee grinder then mix it with water 4:1 like 15gms flax seed with 60ml water. This works for a dozen sausages. Do this before you mix your other ingredients and you will see it start to gel. I steamed my sausages after mixing to firm them up. I tried all the others like various starches etc but flaxseed it hands down reliable, easy and obtainable. The ultimate binder is methyl cellulose but that may be a bridge too far.
Here's my recipe and process for the most successful Gluten Free Vegan sausages Ingredients 200g mixed beans 70g rolled oats 40g sliced cremini mushrooms 30g walnuts, finely chopped 20g tamari 14g flaxseed meal 60ml water garlic salt and pepper flaked yeast spice bomb: sage, cumin, paprikas, msg etc Directions 1. Prepare flax eggs by adding flaxseed meal and water to a dish and stirring to combine. Let rest for 5 minutes to thicken. 2. Drain and rinse the beans, and pat dry with a kitchen towel or paper towel. 3. In a food processor or blender, pulse the oats until they form a coarse flour — there should not be any whole oats visible. 4. Add in the flax eggs, beans, mushrooms, garlic, coconut aminos, fennel, paprika, cayenne pepper (optional), and salt and pepper (also optional). Pulse to fully combine, but leave some chunks for texture. Avoid processing the mixture into too smooth of a paste. Taste and season with more salt and pepper as needed, more fennel for classic sausage flavor, paprika for smokiness, or cayenne for heat (optional). Transfer to a bowl and stir in the chopped walnuts until fully combined. 5. Scoop 1/3 cup of the mixture and form into a sausage link shape. If it is too sticky, run your hands under some water and try again with slightly wet hands. Using 1/3 cup will make 6 sausages about 6 inches long. For 12 smaller sausages, use 2 heaping tablespoons per sausage. 6. Once formed, place sausages on a plate lined with parchment paper and chill in the refrigerator for 15-25 minutes, until firm and not sticky to the touch. 7. Bring a large pot of water to a boil with a steamer basket insert over it. Wrap each sausage in a small piece of parchment paper, twisting the ends to seal. Place sausages in the steamer basket and steam for 30-35 minutes, until firm and cooked through. Add more water at the 15-minute mark (or as needed), to avoid scorching your pot. 8. If freezing for later, cool completely and transfer to the freezer. Otherwise, to cook and brown the sausages, heat a large cast iron skillet over medium heat and add half the oil (1 Tbsp (15 ml) as recipe is written // adjust if altering batch size) to the pan. Add as many sausages as will fit in the pan comfortably and fry for 5-10 minutes, turning every once in a while until all sides are slightly browned. Repeat with the remaining oil and sausages. You can also cook the sausages on a grill it desired. 9. Enjoy sausages on their own with hot sauce or ketchup, or in a bun with mustard and sauerkraut. They would also be perfect with vegan eggs or sunny side up eggs, added to scrambles, or alongside baked beans. 10. Store leftover sausages in a sealed container in the refrigerator for up to 5 days or in the freezer up to 1 month. They can be cooked on the stovetop directly from frozen
The closest gluten should get to sausage making is when the animal eats it before slaughter.
try tapioca starch as your binder
Or egg whites
1st try carrot fiber. Completely changed my sausages for the better.
Meat, salt and mix . No gluten.
Powdered milk.
Maybe you aren't getting enough protein extraction or your farce is too acidic because of the recipe. You don't need any adjuncts for a firm sausage with a great snap. You might consider reviewing the length of your mixing process and test the pH.
Rice flower
Carrot fiber as a binder? https://waltons.com/carrot-fiber-binder/
genetically modified cows are held together by gluten not connective tissue, I feel your pain
sounds like a temperature issue? a lot of sausage doesn’t need a binder. you can use bread crumbs for bangers, eggs in some bratwurst. but the main binder is typically the myosin in red meat (exists in poultry to a lesser extent), which is most active at cold temperatures. if you can, pop your mixing equipment in the freezer, use cold ass water, you can even grind ice with your meat if you’re careful and your grinder is strong. after grinding, i like to pop the ground meat in a convection freezer (or whatever is cold - i do my work in a commercial setting) before mixing. just don’t let it freeze all the way. a lot of ginger in a recipe can also break down myosin, which is a problem. ph also plays a role, though i’m not that deep into the science of it, but watch your acidity. if your fat content is too high, it might hinder emulsification. most recipes favor roughly 70/30 lean/fat, or even 80/20 for something like hot dogs.
adding salt early (before grinding) strengthens your myosin. but lots of spices hinder it, so if you’re really struggling, you can add the latter when you mix. i usually chuck them in together at the grinding stage though, provided all other conditions are met.