Another new starter with dryish sausages

It is always good to have about 30 percent fat in the sausages and to make sure that the breadcrumbs are really dry so that they hold some moisture. Using the recipe from designasausage should work really well so maybe they were cooked for too long. Try baking them in the oven for 30 minutes at 175 deg C! Practice makes perfect!

I just made my first batch and, although the sausages were a good taste, they did seem rather dry when cooked.

I used the recipe suggested in the booklet that came with my mincer /stuffer from Designa Sausage (approx 1kg meat, of which 2/3 was pork shoulder, 1/3 pork belly; 100ml chilled water; 100g dried breadcrumbs; ~30g seasoning; ~12g stabiliser; I think that was it).

I did cook them on a lower heat than I normally do for bought sausages, so they may have cooked longer, but they weren't succulent and juicy like the ones we normally have from Waitrose. They had been left in the fridge for a couple of days after making before we cooked them and used the collagen skins.

Any thoughts on how to improve them? I wondered if I might need more fat, as the piece of belly that I used didn't seem to have a lot of fat in it, or whether the dried skins soaked up some of the moisture.

Thanks


Geoff