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Posted By: Rick Jones
Date: Tuesday, July 15, 2003 at 5:41 p.m.
I've just started playing around with making homemade sausages (I've made two batches), and both of them came out a little on the tough side. I bought the pork already ground from different butchers, neither of which could tell me the ratio of fat/lean. The second butcher thought it was maybe around 20% fat, but in truth he had no real idea.
I think they were a little lean due to the fact that barely any fat rendered out when cooked. These were Italian and Breakfast sausage, nothing fancy, and I fried them. Outside of a lack of fat, are there any other factors that would contribute to tough sausage?
Thanks in advance,
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