Hi There,
Why is my home made sausages to dry when cooked not like the
butcher's.
My mix contain's 70% meat and 30% fat also 3% weath flour and 10%
water,what am I doing wrong? Could some one help me please.
Regards
Anthony.

anthony wrote:
> Hi There,
> Why is my home made sausages to dry when cooked not like the
> butcher's.
> My mix contain's 70% meat and 30% fat also 3% weath flour and 10%
> water,what am I doing wrong? Could some one help me please.
> Regards
> Anthony.


try using lean "pork butts", that meat has the right
proportions of fat and is a bit more tender.







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"anthony" > wrote in message
om...
> Hi There,
> Why is my home made sausages to dry when cooked not like the
> butcher's.
> My mix contain's 70% meat and 30% fat also 3% weath flour and 10%
> water,what am I doing wrong? Could some one help me please.
> Regards
> Anthony.

Let's see: 70% + 30% + 3% + 10% = 113% So to start, can you give what the
real percentages are?

Ignoring the fact that you can't have your percents add to more than 100%,
the general mix seems reasonable, except for the wheat flour. That could be
absorbing moisture and, when cooked, it wouldn't release it. Where did you
get the recipe?

<snip>

My take is that you need to keep your meats, liquids, and equipment
colder. It seems to me that you are having what the sausage makers
call "smear" or fat smear. The fat, going into the casing at too warm
a temperature, "leaks" out of the casing when cooked, causing a "dry"
taste or texture.