Newbie and Dry Sausages

View previous topic View next topic Go down

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 www.designasausage.com

Best wishes
Spicey Lady

spicey lady

Posts : 55
Join date : 2008-08-18

View user profile

Back to top Go down

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.

Wendy

lacywendy

Posts : 2
Join date : 2009-01-17

View user profile

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum