What is the purpose of them in a recipe, are they for
binding the ingredients together, or are they supposed
to swell up and make the finished article bigger?
I have been trying to make Scottish Square Sausage, also
called Lorne Sausage, I have 1lb of minced beef, plus 1lb
of minced pork, plus 7oz of breadcrumbs, then salt and
spices, with an egg to act as a binder, all of that didn't
really fill a 2lb loaf tin and I am thinking that I should have
added more water to swell the breadcrumbs!
Thanks for any replies that you have from your experience.
Mike.
binding the ingredients together, or are they supposed
to swell up and make the finished article bigger?
I have been trying to make Scottish Square Sausage, also
called Lorne Sausage, I have 1lb of minced beef, plus 1lb
of minced pork, plus 7oz of breadcrumbs, then salt and
spices, with an egg to act as a binder, all of that didn't
really fill a 2lb loaf tin and I am thinking that I should have
added more water to swell the breadcrumbs!
Thanks for any replies that you have from your experience.
Mike.