Hi when I make sausages the textire seems wrong. After frying the meat seems to be poached not fried.
I am using ratios of 80% pork, 6.5% rusk, 11% water, 2.5% seasoning with natural hog skins.
Rusk is home made from Parson Snow recipe.
I have tried changing amount of water but no difference.
Can anyone offer any ideas?
Robr