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Sausage Making FAQs
From: Doug
Date: Tuesday, December 11, 2007
There might be a couple of reasons for dry sausage. Since you said the fat content is good, was it a fine grind sausage? That could give you a drier texture if overcooked. With cooking, it shouldn't be cooked over a high temperature, or be pricked, letting all the juice out. If you aren't sure if it is overcooked, take an instant read thermometer to get the temp. (from a previous post: Pork, lamb, venison, moose, rabbit and beef sausage should be cooked until the internal temperature reaches 160F. Chicken, duck, goose and turkey sausage should be cooked until it reaches 165F) If you find your sausage still dry after changing your cooking technique, maybe your fat content just wasn't right after all. It's hard to tell the fat content just by looking.Try either adding more fat or adding 2-tbsp. non-fat dry milk per pound of meat for extra juice. Was it pork or a lean meat like venison?
