Recipe Australian style Sausage Rolls

[Wombat457]

Why do you say to leaf bout the beef broth?
I would think it works well (when taking out or reducing the water, and adjusting salt if needs be)?

I think that was what made them "soggy" I never used it before so was just experimenting a bit = thought the broth would give it more flavour.

I'd rather have them "firm" than soggy thoug; therefore, I think I'll leave itout next time and cut the water in half as well. I don't know just too many liquids maybe - water, oil, broth ?

 

[Wombat457]

Ahh I just re read what you posted and yes - that would an option - keep the broth and dump the water

 

[badjak]

And don't add all at once.
Leave a bit behind, then "knead" and feel if it needs more liquid.
Add if needed
Keep some bread crumbs close by, if it's too wet, use those

 

[Wombat457]

Thanks for the tips badjak - all help and advice is very much welcomed.

 

[Barriehie]

Generally, for making sausage a recommended amount of water is 1 cup for 5#. Depends on the fat content and how you're amalgamating it.

This is what I go for: