Hello.. its nice to see some familiar names from the HFW webby..
I have made sausages over the last few years but the last lot I made came out far too wet, and when cut into fell into bits. I find the HFW sausage far too meaty so I upped the amount of bread in the last batch.
Wondering why they seem wet (normally dry well over night hung up) and also the falling to bits, is it the increased bread ?? 15% weight.
lastly will rusk make a huge difference over bread crumb?