Added fat
Posted: Sat Jan 12, 2008 2:04 pmHi again,
The main reason why I make sausages is the lack of fat that goes in them. I did some against all advice with next to no fat BUT I fell flat on my face as they compleatley dried out very quickly. Yes I should have listened!
I however have found away around the problem by rendering the rind and fat into lard and then drizzle about 3% onto the mince Pork. I found that it helped to bind the sausage and to keep the sausage moist.
Has any body else done this and if so are there any hidden problems that I have not thought about?
Canon Can (and will)
The main reason why I make sausages is the lack of fat that goes in them. I did some against all advice with next to no fat BUT I fell flat on my face as they compleatley dried out very quickly. Yes I should have listened!
I however have found away around the problem by rendering the rind and fat into lard and then drizzle about 3% onto the mince Pork. I found that it helped to bind the sausage and to keep the sausage moist.
Has any body else done this and if so are there any hidden problems that I have not thought about?
Canon Can (and will)