- Joined Oct 27, 2013
I was browsing in a new marketplace type store and saw some nice Italian sweet sausage. Pieces of meat and fat were clearly visible. On this forum we like to mix it well so the meat and fat binds and gets "fuzzy" looking so it doesn't "fat out". The store sausage just looked so much more appetizing. It didn't look like it was mixed very well at all. Any sausage I've ever gotten from the butcher didn't "fat out" in the frying pan. How do the pros do it without all that mixing?