sausage emulsion

Techniques

Using Ice and Ice Water in Sausage Making

Ice and ice water do much more than make sausage mixtures wetter. Used correctly, they help control temperature, distribute seasoning, support protein binding and contribute to a juicy, stable texture. Learn when to use water, ice water or crushed ice—and why the amount should always be measured.

Techniques

How to Make a Fine Sausage Emulsion at Home

Smooth Frankfurters, fine Bratwurst and Lyoner don't require a professional butcher's shop. Learn how to create a fine, stable sausage emulsion at home using a grinder, food processor, crushed ice and careful temperature control.

Emulsified Sausages & Charcuterie

Fine German Bratwurst – Feine Bratwurst

A classic German bratwurst with a wonderfully smooth, delicate texture and mild, aromatic seasoning. Pepper, ginger, allspice and cardamom are balanced with a subtle touch of lemon zest for a fine sausage that's equally delicious served hot from the pot or lightly browned before serving.