Why use fillers

cll_2012 said in Brats dry and crumbly when cooked:

I made a 10lb batch of fresh polish sausage. Ground up pork shoulder. When cooked the sausage was dry and crumbly. Used the correct amount of seasoning. Did use cure even though it was fresh. Wondering what I did wrong?

I’m no pro but I use butts instead of shoulders and mine aren’t dry or crumbly

gadahl I use plastic gloves when mixing by hand until the stickiness almost pulls my gloves off

ihang10 I know about binders and have never used one in my life