I am relatively new to making sausage. Have tried pork butt, chicken thighs, 80% beef, alone or mixed together, and all seem to be very “crunchy” and dense, unlike the commercial, store bought sausage. I try to avoid pricking the skin and cook low and slow until just done according to instant read thermometer. Many recipes call for using a lot of pork belly, which I’ve been trying to avoid to make leaner, healthier food, and I suspect that that is the main reason my sausage is so dense. $64 question is whether there is something else I can add to make the sausage less lean and more like store bought, but still be healthy???
Posts made by ChrisF
Tasty sausage without the fat