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dry sausage

From: peter
Date: Monday, December 10, 2007

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A question from Australia I have just started making sausages Both batches have been OK for flavours but the meat has been dry (almost powdery in the centre) I tried adding water in the 2nd batch based on a local butchers tip but this has not helped They seem to have plenty of fat (visually around 20%)


Last changed: Tuesday July 12, 2011

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