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Tough Sausages

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,

Rick

Messages In This Thread

Tough Sausages
Rick Jones -- Tuesday, July 15, 2003 at 5:41 p.m.

Tough Sausages?
Joe Ames -- Tuesday, July 15, 2003 at 6:01 p.m.

Re: Tough Sausages?
Rick Jones -- Tuesday, July 15, 2003 at 7:29 p.m.

Re: Tough Sausages?
Joe Ames -- Tuesday, July 15, 2003 at 8:07 p.m.

Re: Tough Sausages?
Rick Jones -- Wednesday, July 16, 2003 at 10:16 a.m.

Re: Tough Sausages?
Joe Ames -- Wednesday, July 16, 2003 at 4:42 p.m.

Ebay
Joe Ames -- Saturday, July 19, 2003 at 4:47 p.m.

Re: Ebay
Rick Jones -- Saturday, July 19, 2003 at 9:55 p.m.

Re: Ebay
Joe Ames -- Saturday, July 19, 2003 at 10:19 p.m.