I have just made these sausages from a recipe from the internet.
It's mainly mashed beans, wheaten flour, stock and flavouring.
The result
the mixture holds together well the taste is acceptable(I could work on this) but they are very chewy.
Anyone have any advice for making them less chewy.
I believe it is the flour which is causing it but not sure how to change the recipe.
If I used less flour added more beans and perhaps onions (instead of the powder) and or mushrooms would the mixture hold together do you think?
I have made sausages in the past but they haven't held together well, I didn't use the flour in the recipe.
Any suggestions or advice.
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