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Made a batch of fresh chicken sausage Sunday and flavor is good, but insufficient bind. They’re in the freezer now. Can I rescue them by thawing and “remixing” for better bind? Or is that an exercise in futility?
Chicken white meat is low in extractable protein needed for a good bind. I would add a binder like NFDM (non fat dry milk powder) at a rate of 1 cup per 5# meat. Could also add a couple eggs for more extractable protein. I would not add more than a couple eggs though or the links will be rubbery.