just made a batch of english bangers based on Ryteks recipe and altered to be beef and pork. they cooked up great, didnt explode and were firm and tasted just fine. However they werea little dry and crumbly. i have been having majors issues with this problem and am about to get out of the sausage game. whats funny is when i first started making sausage i made batch after batch of kielbasa and italian with no problems, now i cant to save my life.
1 cup water
2lbs pork butt
1lb pork fat
1/4 cup breadcrumbs
i gently mixed it up and then split it in half to use my kitchen aid for 2 minutes to bind. Then remixed by hand for a minute to merge the split parts. i let it settle and an hour later stuffed it all. Nothing fancy, nothing crazy just a straight up sausage, but yet another recent batch that wasnt quite right. Sausage making is supposed to be somewhat easy so where am i going wrong?