The sausage rolls I made for my family were delicious so I made them for one of my book clubs. The one with the lady who won’t eat pork. So I used turkey. I have an issue with ground turkey because when it cooks it hardens into clumps because, it, like chicken and shrimp has a lot of albumin in it. It’s what eggs are made of and why we use eggs to bind things like feet and custards. Well, not feet so much. Unfortunately, I made this startling discovery in my restaurant one morning when I chopped up a bunch of raw shrimp to make some damn thing or other, and ended up with something with which I could have played jai alai. If I knew how to play jai alai.
I read or saw that adding a teaspoon of baking soda to ground beef keeps it more tender (pork does not need this for some reason that escapes me) so I thought I’d give it a try. And it worked.
The sausage rolls were excellent but the lesson learned was invaluable.
