With grinder, stuffer and a pork butt in hand, I broke my sausage cherry. Made some mild Italian and Beer Brats. I used collagen casings as those seemed like they'd be more forgiving for a newbie. All went fairly smooth. Twisting the links seems like a bit of voodoo that will take some practice. If anyone has a good video link on this or a tutorial, that would be much appreciated. Did a fry test with the leftovers in the stuffer and the taste was good. Definitely leaner than anything similar from the store.
Thanks for looking
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Thanks for looking
Sent from my iPhone using Tapatalk
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