by Wohoki » Wed May 10, 2006 1:14 pm
To get a good texture the secret is to mix the mince well, then mix it, and just to be safe, give it a damn good mixing. Rusk helps with moisture retention, but if you treat the stuffing like bread dough it will bind very well without: add a little water or stock to make it a little easier, and work cold.
Use somewhere between 5 and 10% by weight of crumb, and the same of water or stock. As to seasonings, that's down to personal taste. Add what you think should be right, then fry off a little burger of the mix. Try to get it a little too spicy at this stage, as the flavour will relax when you rest the sausage overnight (which is esential!) in the fridge.
Last edited by
Wohoki on Wed May 10, 2006 1:21 pm, edited 2 times in total.