Hi all,
I have recently started making sausages and am having some teething troubles with the recipe, they are ending up dry and crumbly ie the fall to bits when they are cut open after cooking. I am using an electric mincer with a stuffing attachment.
Here is my recipe
1.5kg Pork Shoulder (supermarket bought)
140g Rusk
300water
40g herbs and spices inc salt,
I chill the meat to just about frozen then mince the meat through a 10mm plate then mix the other ingrediants all at once then mix with hands for 5-10minutes before stuffing through thee 10mm plate and the stuffing attachment. I then leave the sausages to bloom on a wire rack in the fridge. The 'bloooming' phase seems to lose some water. I also lose water at the stuffing phase, when I coil the sausage on my chopping board there is always a bit of a puddle when I move the coil of sausage.
I am going to try adding more fat in the form of fatback from the local butcher.
Any help would be much appreciated.
Thanks