Sausage binding agent

[JTO]

Egg White was the first thing that came to my mind.

 

[bewsher500]

yeah I tried that as well

its not the coarse aspect its the dry aspect that makes them feel a bit wierd

 

[Lightyear]

yeah I tried that as well

its not the coarse aspect its the dry aspect that makes them feel a bit wierd

That is exactly the problem I have with mine.....Lots of good advice on this thread....But which to try ???

 

[Woodsmoke]

Whether you use a fine grind or coarse, the secret to a good sausage is to prevent the loss of moisture and fat. Chemical agents such as phosphates do this, but in my humble view, milk powder is the BEST for binding fat molecules. The fine texture that some complain about comes only from mixing the meat to an emulsion, and no other reason.

Temperature also comes into it. If the sausages are cooked too quickly, the fat content will render and leach out of the casings, leading to a mouthful of sawdust

 

[Norrie1956]

Made my first batch of sausages this afternoon, and tho perfectly edible, they were the same as Bewshers, a slight granular taste, and rather dry...BUT, I hadn't left them to "mature"....and had used pork mince to mix with the venison meat, and not fat.......so, next batch will be better...

Thanks guys...