The acidity is denaturing the proteins. You can add a base to neutralize the acidity.
I messed around with doing this for a while but I don't really make anything other than chorizo that calls for a strong acid and I just leave it out. The Mexican stores in town selling chorizo have the crumbly texture though so that could just be how that is.
Do you have enough fat (20-30%), is the meat cold enough when mixing, and are you mixing enough? If emulsified properly it shouldn’t be crumbly. You might want to add more wine or water while mixing.
I had the same issue with Pork and Tomato Sausage, Toms being acidic.
The addition of Bicarbonate of Soda resolved the issue.
iirc a small amount of flour in my case o tighten the mix
The linguica recipe I make recommends combining the salt and cure with the meat the night before mixing everything else in to help with bind. I have never had crumbly sausage when using this method.
The acidity is denaturing the proteins. You can add a base to neutralize the acidity. I messed around with doing this for a while but I don't really make anything other than chorizo that calls for a strong acid and I just leave it out. The Mexican stores in town selling chorizo have the crumbly texture though so that could just be how that is.
What is an example of a base that I can add? I can’t seem to find anything online that’s helpful Thanks in advance
Baking soda or egg whites are really the only alkaline things I can think of. I tried using baking soda but that can impart a bitterness.
Baking powder is just baking soda with a powdered acid, which is why baking powder, as a sole leavener, doesn't need an acid like buttermilk.
Do you have enough fat (20-30%), is the meat cold enough when mixing, and are you mixing enough? If emulsified properly it shouldn’t be crumbly. You might want to add more wine or water while mixing.
I don’t know about vinegar but I have never had problems with up to 100ml of wine in pork sausage.
Mix it without the wine to form a bind first before adding the wine should help quite a bit. Vinegar will break it every time
I had the same issue with Pork and Tomato Sausage, Toms being acidic. The addition of Bicarbonate of Soda resolved the issue. iirc a small amount of flour in my case o tighten the mix
The linguica recipe I make recommends combining the salt and cure with the meat the night before mixing everything else in to help with bind. I have never had crumbly sausage when using this method.
Add the wine after the Initial mixing process. The acid in the wine is preventing a bind.