In the finest-textured sausages, the meat is actually puréed to a smooth paste. Puréed raw meat is capable of absorbing a good deal of moisture, and water or milk is usually added to improve the texture. For sausages that include milk, a recipe may indicate either liquid milk or water plus dried milk solids.The dried milk is added at the same time as the spice mixture.
Because grinding meat to a smooth paste generates heat, water is added in the form of ice to keep the temperature low. If liquid milk is called for, freeze the milk into chunks.
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