The higher you go, the faster it will reach the desired temp, but with higher temps come more rendering of fat. It's a trade-off you'll have to experiment with. For me, I never go over 170. Fat is your friend. Use too little or render out too much, your sausage will be dry and have an off-putting texture. How was the taste & texture of your wrinkled sausage? If it was OK, I wouldn't worry about it too much. Maybe make small adjustments to see if you can improve it.
post #21 of 33
11/18/09 at 2:49pm