Newbie and Dry Sausages

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Newbie and Dry Sausages Empty Dry sausages

Post  spicey lady on Sun Jan 25, 2009 10:55 pm

Dear Wendy

Sausages need stabiliser to make the juices stay in and stop them getting too dry. Too much salt will dry them even further - but adding some iced water ( 100ml per kg mix ) is really good. Did you add breadcrumbs or equivalent as this gives a softer texture? You can get a natural stabiliser under the Spice mixes section on

Best wishes
Spicey Lady

spicey lady

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Newbie and Dry Sausages Empty Newbie and Dry Sausages

Post  lacywendy on Sat Jan 24, 2009 3:10 pm

Hi All

I am a new sausage maker and have recently got the mixed pack of skins. I made them last night and let them rest over night. I have just cooked two of them and have found them very dry in taste. I put belly pork, onion and some pepper in them. Hope someone can help and tell me what else needs to be added. My partner said that maybe adding some salt would bring out the moisture.

I look forward to hearing from you.



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