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Posted: Mon Jun 11, 2012 7:09 pm
I would like to make a gluetin free sausage that holds its juicyness. I have had several try's. using rice or a all meat sausage but they always end up dry. any help please.
Posted: Tue Jun 19, 2012 3:45 pm
I'm writing from a laptop which I don't like, so I'll keep it brief. Dry sausage is often due to inadequate mixing.
How did you process your rice? Can you post the recipe please (inc amounts). I'm sure that someone will them advise further.
Posted: Wed Jun 20, 2012 1:17 am
Look up Bob's Red Mill. I use their gluten free all-purpose flour as a binder in game sausage for a couple of my customers. It does have its own flavor though, so other things have to be juggled. Are you making a fresh or smoked sausage?
Posted: Wed Jun 20, 2012 3:19 am
What element of a normal sausage contains gluten? You don't need to use rusk or other bread-like binders for many recipes.