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Posted By: Rainer Fruhauf
Date: Monday, May 3, 2004 at 8:38 p.m.
Have you ever added gelatin to sausage other than the ones that asked for it in the recipe? I would like to try adding gelatin to my polish sausage. Is there any point to it? How much would I use? I know I cannot exceed the temperature past 160 deg F or it will go back to liquid. Also I could not re-heat it for
consumption past 160 deg. F. What I am trying to do is to make the sausage a bit smoother. Thanks for any advise on this subject.
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