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Old 06-25-2011, 11:31 AM   #1
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How To Crumble Pork Sausage?

Any preferred methods for crumbling pork sausage?

I often just crumble it while frying it in a pan (just like one would with ground beef), but it just doesn't like to crumble easily. I can rarely get it crumbled as fine as I like it to be. I usually end up with chunks as large as grapes.

Any ideas?

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Old 06-25-2011, 11:38 AM   #2
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The higher fat content of the sausage does make it clump more. I use one of these Mix N Chop | Buy Quality Kitchenware at PamperedChef.com I know it's Pampered Chef but I've seen a similar tool at the store (I think it was Target but it may have been BB&B). It really helps. I usually let one side of the sausage get cooked then flip it over like a pancake then attack it with the chopper tool. That usually works fairly well.
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Old 06-25-2011, 11:44 AM   #3
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Sausage meats are often not ground as finely so it's harder to break them down as much.
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Old 06-25-2011, 11:44 AM   #4
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The more you cook it, the dryer it gets, and the easier it is to crumble. Just drain off excess fat every once in a while to keep it relatively dry.
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Old 06-25-2011, 11:49 AM   #5
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I usually fully cook it then pulse it lightly in the food processor. If you go at it to vigorously you just end up with crumbs.
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Old 06-25-2011, 11:51 AM   #6
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I generally use an old fashioned hand held chopper called a Kwik Kut chopper. It has a somewhat taller handle than a cookie cutter but it works well for crumbling sausage or hamburger as well as cutting biscuits and such. It has been around here forever it seems.

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Old 06-25-2011, 12:15 PM   #7
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Quote:
Originally Posted by PaulyWally View Post
Any preferred methods for crumbling pork sausage?

I often just crumble it while frying it in a pan (just like one would with ground beef), but it just doesn't like to crumble easily. I can rarely get it crumbled as fine as I like it to be. I usually end up with chunks as large as grapes.

Any ideas?
I add about 1/4" or less water. The pork comes apart as finely as you want.

I then simmer it until cooked, drain and brown it.
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Old 07-14-2011, 12:52 PM   #8
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Great idea without the need for extra gadgets. It probably also helps wash out excess fat making the sausage healthier.
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Old 07-14-2011, 12:56 PM   #9
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Healthy and sausage are two words that should never be used in the same sentence!
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Old 07-14-2011, 08:11 PM   #10
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I always just let it cool enough to handle and crumble it with my fingers.
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