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Old 11-07-2017, 12:51 PM   #1
Four Point
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Join Date: Mar 2015
Location: BCS
Default Help Making Suasage

I enjoy making my own sausage and I have a pretty good recipe that I use. What I struggle with is the consistency of the sausage after stuffing into the casing. When I cook the sausage it seems like all the fat liquefies and runs out when you cut the link leaving a dry sausage.

How can I achieve the same consistency/texture that you get from commercial links like you find in the grocery store?


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