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Cooks' Corner
"Ratio" and Sausage
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<blockquote data-quote="Hand Skills" data-source="post: 1506802" data-attributes="member: 103303"><p>Yum. Those look good! 'Tis the season (for sausage, that is).</p><p></p><p>I think your ratio is right. A little bit of binder can help with juiciness. Classically 'rusk' is used - we just freeze bread crumbs and use them at 3-5% by weight.</p><p></p><p>[ATTACH]110049[/ATTACH] </p><p></p><p>Sometimes the simple recipes are the best!</p><p></p><p>If you're looking for sausage recipes and ideas, I highly recommend checking out the Scott Rea Project on YouTube. </p><p></p><p>He runs the gamut on wild game butchery, and whenever I'm looking to get creative, SRP is generally the first stop;</p><p></p><p>[MEDIA=youtube]Vq3i1ic7YaI[/MEDIA]</p></blockquote><p></p>
[QUOTE="Hand Skills, post: 1506802, member: 103303"] Yum. Those look good! 'Tis the season (for sausage, that is). I think your ratio is right. A little bit of binder can help with juiciness. Classically 'rusk' is used - we just freeze bread crumbs and use them at 3-5% by weight. [ATTACH]110049[/ATTACH] Sometimes the simple recipes are the best! If you're looking for sausage recipes and ideas, I highly recommend checking out the Scott Rea Project on YouTube. He runs the gamut on wild game butchery, and whenever I'm looking to get creative, SRP is generally the first stop; [MEDIA=youtube]Vq3i1ic7YaI[/MEDIA] [/QUOTE]
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"Ratio" and Sausage
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