Hello,
I have made about a dozen attempts at different types of sausages and as I'm getting better with the taste, look, and stuffing the texture is really bothering me. They always come out really grainy is the best way to describe it. I'm using ground pork from a pig I had butchered for me and it's the same mix they use to make sausage just without the seasoning. Their sausage has the correct texture.
My first attempt I left it ground as is. My second attempt I figured it wasn't ground fine enough so I reground it using a smaller hole. After that I read about squeezing it and working it almost like dough so it sticks to your fingers and becomes gooey, I tried that too with no luck. Each time and each recipe they always came out grainy. Some had water, some had wine, some had none, no difference. From reading the sticky note in this forum I thought that might be it but maybe not. Then maybe I'm not mixing it enough? I was thinking of sticking it a food processor and mixing it up more but I don't know.
Any ideas or help would be much appreciated.
Thanks in advance...
Kilimanj99