[Sca-cooks] Sausage recipes

[Lawrence Bayne]

An astute question, if a simple one. Requiring but a
simple answer. For moisture. Most sausage recipes that
are smoked as preserving method need extra moisture to
keep the meat from "burning" and thus becoming
in-edible. By the time the excess water has evaporated
out, the rest of the sausage is ready for consumption.
You can substitute other fluids, but make sure they
will not spoil before the sausage is done.
Most fresh sausages do not need the extra fluid as
they will be cooked and eaten quickly enough to
prevent the need for moisture.
YIS
Lothar  
--- Barbara Benson <voxeight at gmail.com> wrote:
Greetings, Now, here is a question. In the recipe it
calls for 4 lbs pork, 4 lbs beef, 2 lbs pork fat and 1
quart of water. What is the purpose of the water? 


		
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