Hunky Hot's....something to tide ya over till Nepa returns

[DanMcG]

thx dan.......is the phos really needed? i don't have a problem with it i just don't have any on hand...............

I don't think so Rob,  it just helps retain some additional moister. In fact I thought of leaving it out of this recipe but since I was going for maximum moister retention I left it in. 

 
 

 

[chefrob]

i know some use oats, i was even thinking of a panade but i didn't want to mess with the texture. hmmmm.........if your steam bath cuts the cook time maybe they won't dry out in the smoker too much.......need to order some anyways so i just might wait on these till i put an order together............there are always brats (fresh) that can be made on my day off tomorrow.

 

[DanMcG]

I'm sure the dried milk will work fine by itself as a binder. The amount I posted above is about 1.5% of the total green weight of the product and 3% is the maximum recommended so you could double the amount for more water binding without affecting the flavor. This recipe was originally a Len Poli recipe and like most of his cooked sausage it contains the phosphate.

I tried making a couple Brit sausages with a rusk and they seemed to have a soft mushy texture to them. I need to try it again as I'm sure it was something I did wrong.

 

[chefrob]

I tried making a couple Brit sausages with a rusk and they seemed to have a soft mushy texture to them. I need to try it again as I'm sure it was something I did wrong.

that sounds a little like a panade and too much sometimes can lead to what you experienced.........

 

[fpnmf]

Looks delicious Dan!

I use soy powder/flour for binder, seems to work just fine.

  Craig

 

[DanMcG]

Looks delicious Dan!

I use soy powder/flour for binder, seems to work just fine.

  Craig

yeah it just a matter of finding something that works for ya and going with it...