Emulsified Grind

In the finest-textured sausages, the meat is actually puréed to a smooth paste. Puréed raw meat is capable of absorbing a good deal of moisture, and water or milk is usually added to improve the texture. Because of the addition of liquid to the meat purée, the resulting grind is called an emulsified grind. For sausages that include milk, a recipe may indicate either liquid milk or water plus dried milk solids. The dried milk is added at the same time as the spice mixture.