hmmmm what do you think went wrong Rick? did you cure those? or where you making a fresh style sausage?
Aaargh! Store sausage....
Awesome looking sausage Rick...........
Looks like 20/80
Yeah you said it but i think its more like 90% Fat, 3% pork and 7% chicken
I shoulda figured when i was mixing that it wasnt going to work.