One time on Usenet, "jmcquown" > said:
> Mark Thorson wrote:
> > jmcquown wrote:
> >>
> >> A friend has made a mixture to stuff into casings; it's a cranberry
> >> bratwurst. Approximate ingredients are 5 lbs. of lean beef, 3/4lb
> >> cranberries (they were frozen), 1-1/2 lbs. of beef suet, and some
> >> brown sugar and spices. She fried up a little patty to check the
> >> taste and said it tastes great but sort of fell apart. It's a
> >> little too moist, probably due to the extra moisture from the frozen
> >> cranberries.
> >
> > She could pick out as many of the cranberries as seems
> > practical, and replace them with dried cranberries.
>
> Not practical. She doesn't have any; it's not convenient for her to go hunt
> some down. The moisture is already mixed into the sausage. I'm asking
> about ways to make it more cohesive as it stands. But thanks for playing.

Some plain breadcrumbs maybe? I'm thinking of how well that works
for meatloaf...

--
Jani in WA