Hi All Well I picked up 2 Boston Butts 6 lbs each and going to use both, just going to freeze the fresh sausage ..One I have rubbed and waiting to go into the smoker, the other I made 6 lbs of different types of sausages.
3Lbs of Italian 1 lbs, each of 2 different types of Bratwurst, and 1 lb of Chorizo. The Chorizo was way too HOT for my taste.It was made from package mix, any idea's or suggestions on what to do with the Chorizo, that I Made? I was thinking of uncassing it and adding more ground pork to reduce the HEAT, or just chuck it..The Chorizo mix called for 4 tbs per lb, should I reduce it down to 1 or 2
next time, if I feel brave enough too give IT another try.I like some heat.
I have a stupid question what determines the size of the sausage the casing or the stuffing horn? I'm thinking the casing does.
Thanks Dan
PS Just tried the 3 differnet kinds of sausage,
well the taste was not bad, BUT the texture was way OFF, kinda crumbly like. Might have been caused by me grinding 2x thru the fine plate. What do you guys/girls think? There was a lots of grease in the frying pan, so IT was not caused by lack of fat.
I used my new Grizzly stuffer to stuff the sausage, worked pretty good, much better then the grinder.