After the excitement of days one and two I decided I needed to take a break over the weekend and mull over this moisture issue...
I got out some of day one sausages from the freezer to use them up and some day two sausages to try them..... And looking at them side by side, the way forward became clear
Defrost and then remake day one.... They're just too wet to be taken seriously. So here they are remade! I had a little bit of olive and tomato left over from a salad so I chopped that up and added them and then I mixed all the flavours together.... We had a bit of spring onion and apple, paprika and garlic, and the plain rusk mix Lincolnshire flavouring and here they are all together.
More rusk added to capture the water but not lose it - I did try to strain it with a bag in a way but so little was coming out that it sort of seemed a false economy of effort. So instead I chucked in more rusk to soak the water up rather than trying to remove the water.
Texture is looking excellent.... might try and make a casserole!
What kind of meat did you use?
I like to do a mix of steak and venison when I make sausage. Green onions, and garlic are a must. I’ve added pepper jack cheese before but probably won’t be doing that again. It became a hazard while cooking.
Edit: nvm sorry, didn’t realize what sub this was.