I have made sausages a few times now, and they have always turned out with a texture that is dry and crumbly... almost to the point of gritty. I have thought from the beginning I was just not being wanton enough with the fat content, so have increased it now to almost 50% by weight, and still the texture is dry and crumbly - with a shedload of grease in the pan, the air fryer basket is just touching the grease pool when done.
I am making what you would buy in the store as Italian sausage (Ground Pork with fennel being the primary spice. Like this https://www.foodnetwork.com/recipes/a...) and Thai Issan sausage Sai Grok similar to this...(https://asian-recipe.com/sai-grog-iss...)
I start both with the same meat/fat grind and make similar amounts of each, and both have similar texture. This time around I am cooking them in the air fryer, but I have previously grilled them and pan fried.
I have cooked them the same as when I cook store bought of either kind, and except for the ones I forget on the grill the store bought have the kind of texture I'm looking for - I have not air fried the store bought yet but that is coming soon.
Any help or suggestions would be appreciated, I don't see that I am doing anything different than all the Youtube/Foodnetwork/PBS video demonstrations I have sought out and watched. I am using a Wolfgang Puck stand mixer grinder attachment for grinding and stuffing.
Thanks in advance
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