www.sausagemaking.org

I would appreciate any recovery solutions or help as I believe I have added too much apple juice to my pork and apple sausage recipe and mixture is very slack. The basic composition was as follows:
3kg minced pork with back fat
300grams dried bread crumb
900ml apple juice
Seasonings
I wanted to avoid adding more crumb can I use corn flour?
Regards Mark

Maybe try some dried apple and some dried mushrooms to absorb some of the extra liquid? HTH

A little soya protein absorbs a lot of water (5 times its own weight)

Jim

captain wassname wrote:A little soya protein absorbs a lot of water (5 times its own weight)

Jim

Thanks for the reply.
How do I incorporate the soya and what sort of dwell time should I leave before stuffing?
Regards Mark

Just mix it in by hand like you do he other ingredients stuff immediately

Jim