HI, newbie here.
Ive done a couple of batches of sausages now.
The last lot were a pork chorizo using pork shoulder and a commercial spice blend, and a beef sausage, fairly plain salt, pepper and thyme spice blend. No added moisture in the mix.
The sausages were frozen pretty much straight away.
When cooking, allowed to defrost naturally, and fried in a pan.
Whilst cooking, a lot of water/moisture seemed to collect between the casing and the meat inside. I let it stay inside until the cooking was almost complete before pricking the case. It was definitely water and not fat. Not too sure why this happens... Is it normal for home made sausages? If not, what do I need to do to prevent it from occurring?