In article >,
Mort > wrote:

> > I've never had a problem with the pork or chicken sausage being crumbly.
> > It was the beef I had trouble with. Adding the whey protein did not
> > flavor it negatively, and did bind it quite well!
> >
> > Binders are common in commercial sausages.
>
> Yes, but isn't this why we make it at home?
>
> I like your expedited grinding technique. I use it too
> for certain items.
>
> --
> Mort

True! <g> But at least I get to pick the binder this way.
Whey protein is actually very good for you and adds no negative flavors
to my meat.

Point taken however!
--
Peace! Om

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