Looking for some hints on how to make Brats less dry. I attempted to make them for the first time and the taste was there, but they needed some moisture once cooked and eaten. I used:
3 lbs pork butt w/ fat kept on.
2 lbs lean veal
3 Tbs salt
2 egg whites
Plus various spices for flavor.
I've seen people add beer and water to the mixture. Or perhaps I needed more fat? Looking for ideas for my next batch.