Hi...
I have been making sausage for a very short time ( just a few months ) and am finding the fresh sausages are fine, but trying to make a ham sausage ring is not working well at all. The first attempt was ok, but crumbly and too salty, and this time it has come out very dry, crumbly but tastes fine...
I would be grateful for any advice on how to make a ham sausage come out moist and succulent as it is when you buy from a store, please.
Thank you,
Liz.