I've got a breakfast sausage recipe that I've been using for years that my family loves, but I've only ever made it bulk. Tomorrow I'm going to attempt to link it up for the first time using 22-24 sheep casings. I've started using NFDM in my brats and kielbasa, would you recommend also adding NFDM to the breakfast links? I'm using Costco pork butts with fat cap included, so fat content should be good; for bulk I normally trim it down to 1/8" or so, but left the fat cap intact this time and included it with the grind. I've never added NFDM to my bulk recipe and it turns out pretty good, but I know it's a generally good idea for linked sausages to add it, just not sure if anything is different for breakfast links.
Thanks for any insights!