First sausages with the new grinder - 4 types - Boudin, Chorizo, Andouille & fresh

[fagesbp]

I always put my dry spices in a little liquid to make a slurry. It mixes better. I put about a half cup per 5 pounds. If your recipe calls for any liquid that would be fine.

 

[marvinonme]

Thanks a lot for the info. I was planning to make a batch this weekend but my new propane needle valve did not come, probably due to the snow were having.