Recent content by WaltRb

We used to add small amounts of breadcrumbs (unseasoned) or instant potato flakes to our sausage mixes before stuffing into casings- it helps retard water loss. But as someone above pointed out, the secret to juicy sausage is to go heavy on the pork fat.

make basil butter This is a good way to give a nice basil flavor to things. Basil-Horseradish butter Just blend together basil, butter, horseradish, salt and a little lemon zest & juice. Roll into cylinders, freeze. Really good on salmon. HTH