Thread: Sausages

Yeah using plenty of fat (30-40% wt/vol). Could try more i guess... Find most of fat seems to render out during cooking but it still keeps inside moist but just no snap or bind between meat as it were. Reading up they talk about need to get emulsification of fat to lean hence thought that extra grinding might help. This was also suggested when i emailed sausage by design and explained my process. Haven't tried any unique fillers or binders though so will look some up. Nah no point in quitting after a couple of minor set backs - that just wouldn't be DIY