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Message: <blockquote data-quote="Whisky" data-source="post: 239867" data-attributes="member: 661"><p>You must be over cooking it then? I don't know. If you're using 60% pork and it's still dry....</p><p></p><p>I boil my raw ring sausage for around 15 minutes and then do a quick brown in butter on low heat. Once the casing starts popping and you start loosing juices you are screwed. </p><p></p><p>Try some powdered milk and report back. I would be curious if that helps or not in your situation.</p></blockquote><p></p>

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