I just finished my second batch of sausage (my first using casings), and while the spices were spot on, the finished product was very tightly packed and, while not "tough", it was definitely "dense".
Any idea what could cause that?
I'm trying to decide if I've finally developed a taste for local sausage, and am just not use to all meat sausage anymore. I live in Ireland where the local taste is for sausage with about 40% oat filler, and the sausage tastes flabby to me. But maybe I've gotten use to it.
I realized later that my recipe had no filler or water in it, could that be the cause?
I was making sweet Italian and used pork shoulder (500 grams) with a bit (20 grams) of extra fat cut in (because it looked lean to me). Mostly standard spices, but these casing were also not like others I'd seen. Could our stuffing be the cause, or the casings? We didn't overfill, so I lean towards other causes, but defer to more knowledgeable makers.
Thanks for the help.