Hello!
Having got a mincer, and very excited at the prospect of LOTS of sausages, I have since found lots of variation in recipes and techniques! Salt and other additives seem pretty fixed, but...
Do I need to rest sausages? Should there be a break between mincing and mixing the ingredients and filling the casings? (If so, should this be done at room temperature, or in fridge?)
Equally, is this true for the sausages after they have been formed - should I hang the links at room temperature before refrigerating them?
Some of the recipes I have seen mention have said a day or 12 hours (both before and after forming them).
Any help - and rational would be much appreciated!