10-17-2003, 11:10 AM | #2 (permalink) |
Something like that..
Location: Oreygun.
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I've made it before, not regularly, but i have made it. When i did make it tho, even if it were say, turkey, we still added pork fat that was ground into the mixture for moisture.
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"Eventually I became too sexy for my gym membership fee." |
10-17-2003, 01:19 PM | #3 (permalink) |
whoopity doo
Location: Seattle
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A good way to help turkey and chicken sausage to retain moisture without adding fat is to use bread crumbs. It doesn't really effect the flavor or texture but makes a big difference in how moist the sausage remains.
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10-17-2003, 06:07 PM | #5 (permalink) |
Something like that..
Location: Oreygun.
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Yea, i was going to say breadcrumbs too, but ive never tried it with sausage, its almost a necessity in meatballs tho. I soak the breadcrumbs in some sort of flavorful liquid, milk is good when seasoned, and it will turn the bread almost creamy if you break it up when its fully soaked.
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"Eventually I became too sexy for my gym membership fee." |
Tags |
homemade, sausage |
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