I've found several recipes for fresh sausage with the use of water.
Here I quote from one source, which seems to voice the general consensus for water inclusion: "Water aids in "solubilizing" meat proteins (by forming a brine), helps the mixing of the batter, aids in the distribution of spices, and contributes to the juiciness of the final product."
Alternatively, several recipes do not include water. According to a butcher friend of mine water should only be used where there is starch, such as rusk, that will absorb the water.
So my question is should water be used or not?
Water..to use or not to use?
- Butterbean
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