can anyone tell me what needs to be added to the sausage meat to make it less 'chewy'. My sausage meat comes from a quality butcher but when eating them the sausage filling. is heavy and very chewy. Should something else be added to soften the meat?
A secret I picked up from Chinese marinades was to add corn flour. I'll use it in most recipes that are mince (pork, beef or lamb) such as meatballs or meat loaf. It keeps the meat soft and moist.