Was in a hurry for some Sausage so picked up a 2kg pack of beef mince. Packet was labelled 17% fat. I treated it like was making Pork Breakfast and left all fancy spices out, just the usual spice blend. Did the primary bind to sticky. Not thinking was to over done as was 5 min approx. with hands. Trouble started at tasting stage.
Sausage texture is not dry or crumbly (added 250 mil cold water and pork trim) but is sort of spongy like, doesn't stay together after first bit in mouth. Think my problem is I like firm texture. Haven't as yet stuffed these as hoping I can for want of a better word "stiffen " then up.
Thought of corn starch, more fat, oats, grd rice, NF milk powder. ???
Just looking for some experienced Stuffers to pass on some wisdom as I'm sure this has happened before.
Just thought of soy protein concentrate ???
Any help appreciated.
Cheers Spud