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Thread: Sausages

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  1. 15-04-2020, 02:06 PM #24
    tiroahunta
    tiroahunta is offline
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    Quote Originally Posted by R93 View Post
    I had the same problem when I started. You need a good binder. Ask your butcher and they will help you out with what to use. Extra grinding wont help a whole lot.

    Sent from my SM-T510 using Tapatalk
    We tried making snags a couple years ago. Yeah nah pay for the experts I reckon. My understanding is that veni needs fat to help it bind and also cook as it is a lean meat. Good luck.


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