Hi
I tried making sausages for the first time this weekend. Lots of great meat. Had around 25% fat, lots of spices. the taste was very good but we had two problems.
1. the casing (hog, aprox 35mm) became a bit chewy/though
2. the sausage became more of a burger in a sausage casing than a sausage.
What can have made the texture wrong?
We took the meet through the grinder twice. We had the meet frozen before we started, but not the grinder. Could to high temperature on the meat cause this? Perhaps we used a bit less salt then recomended.We did not use potato binding agent, or eggs or stuff like that.