Hi…i’m making cheese sausage. Ingredients: 2 half of lbs lean beef butt, half of lb. beef fats, caccicivallo cheese (500g beef to 150g cheese) plus kosher salt, pepper, fennel seed. I do not use any salt nitrate/nitrites.

I refrigerate the combination for half of hour and put the sausage implements within the freezer.

My downside is once I run it during the gadget to if truth be told make sausage, the combination turns pastey and it creates a suction impact once I plunge it during the feed tube. It simply does not paintings and really irritating.

Is my beef to cheese ratio improper? Am I now not the usage of the beef aggregate chilly sufficient?

I am hoping my description is enough.

Any solutions, hints or pointers would actually assist.

Thank you


Please enter your comment!
Please enter your name here