edmos1

Anybody every make their own sausage, I made Italian Turkey Sausage, but it was very dry, I think I will have to go back to pork to get a good juicy sausage.

Chingal0

I've made it before, not regularly, but i have made it. When i did make it tho, even if it were say, turkey, we still added pork fat that was ground into the mixture for moisture.

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Bobaphat

A good way to help turkey and chicken sausage to retain moisture without adding fat is to use bread crumbs. It doesn't really effect the flavor or texture but makes a big difference in how moist the sausage remains.

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edmos1

thanks for the advice, just looking to get some consitancy that is acceptable before I try more exotic sausages

Chingal0

Yea, i was going to say breadcrumbs too, but ive never tried it with sausage, its almost a necessity in meatballs tho. I soak the breadcrumbs in some sort of flavorful liquid, milk is good when seasoned, and it will turn the bread almost creamy if you break it up when its fully soaked.

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"Eventually I became too sexy for my gym membership fee."