Thread: Another Sausage guide

Just a guess but double fat probably means double fat but who knows One of the things I've found is the fineness of the mincing affects the texture of the snag. Obviously the amount of bread crumbs etc also affect the texture as well as how long you mix the mixture and a few other variables.
Good fun having a play with different recipes and ratios of ingredients. like with reloading it pays to write everything down so it can either be repeated or avoided for next time