My sausage is too meaty or dry? Help please

[yotmon]

Hi Frankie, I take it that it's still the original problem of being too dry. Why not go to 'Wheels' website and follow one of his sausage recipes using the available calculators on there. At least if you follow it to the letter, you know that all the ingredients are added to the correct measurements - then if the problem continues, you can focus on the procedure rather than the ingredients. having said that - I've just made some 'chipolatas' following his 'Everyday Pork sausage' but ended up using more fat as I thought it was too lean for my taste. Cooked the remaining 'patty' left in the mixer to taste and the flavour and texture were just what I was looking for.

Hope this helps.

Yotmon.

[Funtime Frankie]

Remind me of that web address please

[onewheeler]

Try http://www.localfoodheroes.co.uk/?p=cure-and-sausage-calculators The Thurlaston sausage is sausage perfection!

HNY!