why
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If anyone wants to try this, I can now help with equipment and sourcing.
Eh? How about just boxing up a six pack of those and sending them my way? I don't have time to do the work.
Ok, I'm into this. I just got my first sausage maker. I'm looking for a straight forward recipe for a basic tasty sausage. Any reccs?
I assume the purpose of the cold is for antibacterial purposes?
It's mostly because that gives it the best texture. Keeping it cold keeps the fat from melting and smearing all over into the meat mixture. You can make the sausage without it being cold, but it wouldn't be as fine a texture, but more rustic. It's like making pie dough.
Fat was not lost in the cooking and it was just the juiciest, best textured sausage I've ever had.
Some fat should be lost -- that's the purpose of the extra fat in most sausages. Otherwise the sausage tastes like boiled meat. I'm sure this is the case of what happened with yours, so don't take that as an affront.
It's mostly because that gives it the best texture. Keeping it cold keeps the fat from melting and smearing all over into the meat mixture. You can make the sausage without it being cold, but it wouldn't be as fine a texture, but more rustic. It's like making pie dough.
Yes, you are lucky with the current food scene in Cleveland. Some old school places are still there, and some quality newer ones have developed.