Alton brown's lean pork breakfast sausage recipe

I"m interested in making emulsified sausages lượt thích hot dogs. Most guides suggest using a food processor, which I don"t have. I vị however have a high-powered blender. Can a blender be used khổng lồ make emulsified sausage?

I can imagine it working, but since this is not something I"ve seen in books or guides I have my doubts. I"m also confused how a food processor can create a true emulsion, but that is a separate question!

Would I also need lớn grind meat before I put it in a blender? Or could I put meat chunks straight into a blender?

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I"ve made emulsified sausages. A blender will not work. Not because of the friction (although that is an issue), but because of the way blenders are actually built. A blender is designed for fluids, or small-particulate matter (e.g. Grinding a lot of pepper). A lot of how a blender works is due lớn the way things move around in one, which requires a very loose/liquid substance. Food processors move hàng hóa around inside them differently-- notice how the blades are offset from each other.

More or less, this is like trying khổng lồ use a hammer to drive in a screw. You might get there eventually, but most likely you won"t. You"re going to lớn need a food processor, sorry.


I think your issue, using a high powered blender, is that the friction in such a blender produces quite a bit of heat. You will need to tài khoản for that. Secondly, your grind might be too thick for the blender khổng lồ circulate effectively. You want your meat near freezing for the initial grind, so you will want to lớn pre-grind for sure. However, then, some heat helps with the emulsion. I could see it working, with some pulsing, then maybe some time in the refrigerator, then a return to lớn pulsing. It depends on your blender, the amount of mix, & your patience. It could work. This might help you consider the variables.

Upon further investigation, heat might not be your biggest issue if you choose to lớn use a blender. In the case of emulsified sausage, "emulsification" is a bit of a misnomer. A blender, however, could cause a problem by over-processing the fat particles, leading to lớn a less stable "emulsion." According lớn the source I just linked:

Fat emulsification involves, as mentioned previously, the reduction of fat to lớn a small enough form size that the extracted protein can coat or entrap the fat. Of the fat particles are too large we will not get a smooth, stable emulsion but if the fat is chopped too much the surface area may be too large or too many fat cells may be broken to lớn yield a stable product.

Again, you might be able lớn make this work with care & patience, but a high speed blender is probably not the best tool for the job.