Hi Folks,
I have a question, when you have stuffed and linked your sausages, you leave them to "bloom" for 24 hours. Which I have been doing so far....I have just checked a random link to a very old beginner thread and seen Paul Kribs has his sausages hanging in the fridge uncovered. If I leave sausages in the fridge uncovered, they go a little dry and dark looking. Do you have this problem Paul or is there something I am doing wrong with my sausages which causes this to happen?
Cheers, Rob