How much breadcrumbs to add to sausages?

[devon deer stalker]

I'm @Woodsmoke has a good recipe using milk powder instead of rusk, hopefully he will chime in, the recipe worked for me, just not sure where I put it!
Cheers
Richard

 

[WSSX]

Check out some of Scott Rea's back catalogue on YouTube, lots of useful practical stuff there.

Rusk adds more than bulk, it retains fat and moisture during cooking and changes the texture. Definitely more than a meat substitute.

 

[Dan Gliballs]

In

Stick a couple of raw eggs the mix to help it bind together

In sausages?

 

[RichardAllen]

Lots of good stuff here. I would add:
1. I prefer to mince meat through a medium plate, add seasonings water breadcrumbs, mix to emulsify, mince again let it stand. Then fry off a small patty to test seasoning. Chef and chef helpers perks
2. The dough hook on the mixer does a great job of the mixing/emulsifying rather than 10 mins by hand

 

[angusb1]

Lots of good stuff here. I would add:
1. I prefer to mince meat through a medium plate, add seasonings water breadcrumbs, mix to emulsify, mince again let it stand. Then fry off a small patty to test seasoning. Chef and chef helpers perks
2. The dough hook on the mixer does a great job of the mixing/emulsifying rather than 10 mins by hand

Yes, the mixer was fantastic. I used the K beater on mine but might try the dough hook next time