Hello folks. I may have mentioned before that I don't really care for true English Bangers. I have cobbled together a sausage recipe from several sources. Although not perfect yet, it reminds me of the type of sausage I would get back in south Tx. which was my goal. I don't make the sausage, my local butcher makes it for me to my recipe. No need to buy a grinder and stuffer. Now many of the recipes I have read talk about using powdered milk.
What purpose does the powdered milk serve? What does it "bring" to the sausage?
My recipe uses 6 lbs. of meat ( pork and beef ) per "batch".
My recipe calls for adding water just to get to consistency for stuffing. If using powdered milk is there a certain amount of water per certain amount of powdered milk that should/must be added?
For sausage like Polish do you double grind your meat?
I wouldn't have thought so BUT is there any adjustment needed to cure #1 if adding a certain amount of powdered milk and/or water?
Thanks for any advice you folks my offer. Keep Smokin!