I am having trouble with the following recipe coming out a bit dry and not tender when the sausages are cooked and looking for some ideas.
2 lbs pork (I used 70/30% Shoulder/Belly)
2 -3 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon ground ginger
3/4 teaspoon ground sage
1/4 teaspoon thyme leaves
1/8 teaspoon ground allspice
1/2 cup ice water
Stuffed into a 24mm collagen casing.
They seem to split easily, are dry and very tough once cooked.
Looking for what to try to fix the problem
Thanks for any help