So i made and cooked my homemade sausages for the first time today but after many tries at cooking it the meat always leaks out of both ends of the sausage, making it look like mushroom heads. I am wondering what i need to do to cook the sausage without the meat coming out of the casing??
Also, after cooking the sausage, the meat inside looks white and has a pasty texture to it...am i doing something wrong? I cannot afford a meat grinder right now nor can i find a good one...so i had to use ground pork bought from whole foods instead. Could this be the reason why the texture of the sausage is so?
Thanks for your help...pictures coming soon
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