I enjoy making my own sausage and I have a pretty good recipe that I use. What I struggle with is the consistency of the sausage after stuffing into the casing. When I cook the sausage it seems like all the fat liquefies and runs out when you cut the link leaving a dry sausage.
How can I achieve the same consistency/texture that you get from commercial links like you find in the grocery store?
Thanks,
Toastie
How can I achieve the same consistency/texture that you get from commercial links like you find in the grocery store?
Thanks,
Toastie
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