by onewheeler » Mon Dec 03, 2012 1:23 pm
If we're talking the same thing, maybe binder (rusk / breadcrumb) would reduce it. I never use a binder in "normal" sausages so maybe that's why we both see it (I don't ever see very much though)? Could be too much water - I don't usually add any to pork sausage (although a little helps lamb go through the stuffer). How much are you adding as a percentage of meat? Low quality pork with a high water content (Tesco's economy brand!) might have a similar effect.
It makes excellent gravy! Pour off the fat, add water and stir around on a low heat.
Martin/