Hi all,
Have been making sausages for a long time now, always seem to be hit and miss whilst I mess around with recipes, and after a lot of research seemed to have finally honed a recipe I thought might work. I used:
2kg fatty pork shoulder
1.1 pork belly
170g rusk
340g iced water
70g seasoning
Grinded the meat under extremely cold conditions after the meat been chilled in the freezer for a couple of hours, added the water, rusk and mixed all together and left over night, then just stuffed and fried one up and and it was extremely fatty and juicy inside and crumbled and tore when tried to cut.
Getting so frustrated by this - what am I doing wrong?