Morning fellas. I keep reading that sausages should be hung for a while before heading to the fridge to bloom overnight. Is this to dry them out? Is it necessary? How long should they be hung for, and what do you guys use to hang them on?
The last 2Kg batch of Lincolnshires I made were placed straight in to a large foil tray after linking, then sent to the fridge. I did notice a small amount of liquid in the bottom of the tray, so would hanging the sausages beforehand avoid this? Most importantly, does it produce a better sausage?