Thanks to both of you for getting back to me. At this stage I’m just trying to get as much information as possible from experienced sausage makers. Once my new grinder from Walton’s comes in I’m going to be doing a lot of experimenting myself.
It makes sense that making sausage using strictly thighs would create the best tasting end product.
I didn’t really think about the water added to store bought chicken playing into the binding properties of the mixture. That would definately be a guessing game when adding Sure Gel. Having the ability to grow or at least have access to fresh broilers would probobly bring some consistency to the mix.
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