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I use to work in the smoke house of a sausage factory that would make our own brand sausage and help make the major brand sausage.Yes there was a little water added to the meat (along with fat) so when it would cook it wouldn't become dehydrated. Although being a professional set up most of the actual cooking was done with steam then when it was nearly done it was just dry heat to finish it off.Good tip though don't feel it's wrong to add a bit of water that's how the ones you buy in the store come.
I use to work in the smoke house of a sausage factory that would make our own brand sausage and help make the major brand sausage.
Yes there was a little water added to the meat (along with fat) so when it would cook it wouldn't become dehydrated. Although being a professional set up most of the actual cooking was done with steam then when it was nearly done it was just dry heat to finish it off.
Good tip though don't feel it's wrong to add a bit of water that's how the ones you buy in the store come.
