Can a blender be used to make emulsified sausage?
I'm interested in making emulsified sausages like hot dogs. Most guides suggest using a food processor, which I don't have. I do however have a high-powered blender. Can a blender be used to 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 to grind meat before I put it in a blender? Or could I put meat chunks straight into a blender?
Best Answer
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 to the way things move around in one, which requires a very loose/liquid substance. Food processors move product around inside them differently-- notice how the blades are offset from each other.
More or less, this is like trying to use a hammer to drive in a screw. You might get there eventually, but most likely you won't. You're going to need a food processor, sorry.
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Can you make sausage with a blender?
Unless you're planning on grinding meat on a regular basis, you can use your blender to get the job done. Lower-powered motors may have trouble grinding the meat, so it may take more time.Can a blender emulsify?
Thanks to the tight confines of the container, as you pull up the blender, the vortex created by the spinning blades will pull down the oil a little at a time, creating a creamy emulsification in seconds. This method works equally well for emulsifying mayonnaise.The Food Lab: Emulsions | Serious Eats
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Answer 2
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 account for that. Secondly, your grind might be too thick for the blender to circulate effectively. You want your meat near freezing for the initial grind, so you will want to 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 pulsing. It depends on your blender, the amount of mix, and 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 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 a less stable "emulsion." According to the source I just linked:
Fat emulsification involves, as mentioned previously, the reduction of fat to a small enough 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 yield a stable product.
Again, you might be able to make this work with care and patience, but a high speed blender is probably not the best tool for the job.
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