Good morning sausagemakers!
After Disco's post about Irish sausage a few weeks ago I've had a bug in my ear to try some.
I'm going to use the recipe straight out of Rytek Kutas's book, which calls for eggs.
I've never made sausage with eggs before. I usually grind and mix, then let the mix sit overnight in the fridge
before stuffing the next day and it seems he does it all at once. How would eggs affect that or would it?
I'm leaning toward adding the eggs the next day before stuffing but am not sure.
He also always seems to use a LOT of water...
Any ideas?
Dan
After Disco's post about Irish sausage a few weeks ago I've had a bug in my ear to try some.
I'm going to use the recipe straight out of Rytek Kutas's book, which calls for eggs.
I've never made sausage with eggs before. I usually grind and mix, then let the mix sit overnight in the fridge
before stuffing the next day and it seems he does it all at once. How would eggs affect that or would it?
I'm leaning toward adding the eggs the next day before stuffing but am not sure.
He also always seems to use a LOT of water...
Any ideas?
Dan