On Tuesday, March 19, 2019 at 10:52:19 AM UTC-4, U.S. Janet B. wrote:
> On Tue, 19 Mar 2019 08:00:53 -0400, songbird >
> wrote:
>
> >U.S Janet B wrote:
> >> On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> > wrote:
> >...
> >>>Alas, my favorite store, where you could see the smoke house if you
> >>>drove around the block, closed down. I think the owner's very elderly
> >>>father was keeper of the recipes and master smoker and when he went,
> >>>the place just did not last long.
> >>>
> >>>Someone who worked for one of my husband's customers, makes his own,
> >>>old-world sausage. I'd send jam or bread and get back some great
> >>>stuff, though his venison version was a bit dry.
> >
> > i'd rather have it a bit dry than too soggy.
> >i don't want to pay for watered down stuff.
> >
> >
> >> you've got connections for sausage as well as fresh yeast? Lucky you
> >>
> >
> > yah! we know someone who knows someone, alas i
> >really don't like the recipe they use so i'd rather
> >they didn't give it to us but someone else who
> >could eat it.
> >
> > my favorite Polish sausage is made by Kryziak's
> >in Bay City. plenty of garlic so i can enjoy the
> >burps the rest of the day. they used to get
> >some at my local grocery store but now we have to
> >drive over to Bay City to pick up our own - luckily
> >we usually have to go there once in a while anyways
> >so it isn't an extra trip.
> >
> >
> > songbird
>
> sausage making includes some water in the process. But, venison tends
> to make a dry sausage, it takes some tinkering to get a recipe that
> overcomes the dryness.

we used to put pork broth into our sausages. even after its smoked, it tends to become drier over time. but much of the pork broth flavour remains.