My understanding from the sausage books that I have is that the ice cubes substitute for some of the fat allowing for a leaner sausage that isn't supposed to be dry. I don't have any experience with this as my meat grinder attachment on my big mixer doesn't work worth a darn. However, I have just received a new catalog with some minor attachments that could change the whole picture. I'll let you know, eventually, how it comes out. Later I'll post the website for this outfit.

I've been told that adding icewater just before stuffing will make the meat bind togther better.



I've just spent the past day making my "Moose Boerwoers". It's not just moose though. We used 9 kgs moose, 1.3 kgs mutton, 2.2 kgs speck, and 0.8 kgs smoked bacon. Plus spices of course. We'll start stuffing the sausages (with some icewater) tommorow evening. However, we did fry up some of the mix for dinner, and it was definatly yummy! Naturally, we had some of "Mrs H.S. BAlls Hot Chutney" with it, as south african boerwoers just isn't the same without!



Erik D.

I think Fruit always goes well with game so I'll try that.

The other thing someone told me was to mince the meat as near to frozen as possible or to put ice cubes through the grinder with the meat. apparently it makes for a nicer sausage?!?!?

Anyway only one day to go left in this week then we can get on with the importand issue of some shooting!!

regards,
FB

The reason for the cold is so the fat doesn't start to melt .You'll get a better product cold.I often make sausage from frozen meat so I do it before the meat is thoroughly thawed.You can add anything you want to sausage not just spices ,any pork , smoked bacon works well .Even onion and potatoes !!