Although, I am not a big fan of par boiling, sometimes I do and dont.
My question is when I par boil my HM sausage in cases I noticed I lose more flavor then commercial ones. Is this because of lack of binders, soy, milk powders, chemicals, etc? Sometimes I use them in certain sausages, lot of times no.
Curious, I par boiled some HM brats in a beer spice mix that I used for Jacksonville brats sometimes and when used it for HM brats all the flavor come out, with Jacksonville its not real noticeable.