Problems using my own fresh ingredients

Thanks spicey lady,

I shall try the stabilizer the next time I make sausages. I forgot to tell short fuse that I 'dry' cook my onions to remove some of their natural water before adding to my sausage mix.

siluki

Hi Siluki

Have you tried using the Natural stabiliser - this helps to keep in the meat juices and the flavour. See link
http://www.designasausage.com/pages/prods.asp?catid=2&subcatid=23

I do like your idea of using brown bread as the cereal - will give a good colour too I would think.
Spicey Lady

Hi shortfuse

I too had the problem of ''watery'' sausages when I first froze, defrosted and cooked my homemade ones. Now when I make them, I leave them uncovered for about 24 hours in the fridge and then package them up for the freezer. I have no more watery sausages, this despite me adding only 5% cereal (of the total weight of meat), rather than the more usual 10%. I think that the meat juices are absorbed by the cereal rather than freezing and then flowing out as water as the sausages defrost and are cooked.
Cereal: I bake brown bread slices slowly and then zap them in the blender, tastes nutty rather than bready.

It works for me - good luck!

Hi, I made my first batch of sausages and added some fresh herbs and onions. I then froze them to use as "fast food" during the week, that way I knew it was wholesome sausages and I knew exactly what was in them!!!

Problem is, when I defrosted them, I found they were a bit watery and didn't have the same taste as when I cooked them from fresh. Why is this?