View Single Post
Old 12-12-2012, 09:48 AM   #20
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC

Those look awesome!!
I've tried making Brats a couple times, and I always end up with all the fat leeching out during cooking and dry sausages. I've tried poaching, smoking and baking, all with the same result. Any ideas? I was thinking adding dried milk powder might help, as I see it as an ingredient in a lot of recipes. Yours looks plenty moist though, and I don't see anything about milk or any other binders.
Mdboatbum is offline   Reply With Quote