Water or Not?

[hmmm sausages]

I'm just starting out in the great world of sausage making, my first attempt followed a recipe from "Designasausage" where I got my machine from. It uses 900gs of meat, 55g of breadcrumbs, a bit of stabilizer and some flavourings. They seemed a little dry, would I be better putting some water in them? Or perhaps a higher fat content?

[Paul Kribs]

hmmm sausages

55 grms of crumb is good for 900 grms of meat/fat. Crumb or rusk can be 5% - 10%, but yes you should add liquid albeit a flavoured stock or water. For your amount of crumb I would add the same weight of water to start with, and keep on adding bit by bit until your mixture becomes a little sticky. With regard to adding fat.. yes, definitely and this can be anything up to 30% of the total weight.

Regards, Paul Kribs

[hmmm sausages]

well, some nice fatty meat, some good quality meat too, and some water and I have made my second batch over bangers!! They look awesome too. cheers for the advice Paul :d