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How do you get inspiration in your different sausages? Some groups out there suggusting prunes as a moisture protector and others suggest putting ice in the mixture when you blend the grind of meat and fat for emulsion? Which do you use and why?

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post #2 of 2
Ice is used in German style emulsified sausages to help create the emulsion. I never use it because I don't make this type of sausage. As far as prunes and other moist ingredients they are used to replace fat and still give the sausage a moist mouth fill and are not related to emulsified sausages.
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