I just posted a help request in the chatter column on how to stop my sausages bursting out excessively at the ends but I think it should be here in the beginner's column. Anyone willing please check my question there about bursting sausages. I also need to know how to make my sausages firmer when cooked. My sausages just crumble when we cut them on the plate to eat. Is there anything I can use to "glue" or "bind" the filling together? I am making pork sausages using "sausagemakers" Lincolnshire flavouring with 80/20 meat-fat plus 10% rusk.
Thanks in advance for any kind assistance.