jam030303
Newbie
- 14
- 10
- Joined Jan 12, 2014
I have never made sausage before. Is it possible to over work your meat when mixing like you can do with burgers? I am going to stuff my sausage in hog casings so I would hope the casing would catch the fat that renders out of the meat when cooking. I am curious what the best method is to get the best sausage consistency.