I'm new to this and made my first batch of sausages at the weekend - they were lovely - plain simple pork sausages (to start with). I used 70% meat (half pork shoulder and half pork belly) 15% rusk and seasoning and 15% water.
Can anyone tell me why they seemed to shrink so much? Or is this normal and should a good sausage shrink? I've looked at the forum but can't seem to find anything on this
Many thanks