To Re-Grind or just Re-Stuff?


  • Please help! I stuffed 8 lbs. of chorizo sausages, but after grinding and stuffing the sausage, I realized that I forgot to mix in the 9 cloves of minced fresh garlic. So I removed the casing from all of the sausage and mixed in the garlic by hand.
    While re-grinding the meat mixture will likely more evenly distribute the garlic, I don’t want to risk further comprimising the consistency of the the meat/ mixture.
    My question is:
    Should I regrind the meat before stuffing it or should I just got ahead and re-stuff the sausage?
    Thank you ahead of time!!!

  • Team Blue Admin Walton's Employee Power User

    smuthe_cat If you are wanting a classic chorizo texture, which is far more crumbly than other sausages, I would absolutely recommend that you just mix it in and restuff instead of regrinding. That is going to break the meat down more, even if you grind through a 3/8th plate.


  • Jonathon Thank you so much for the advice!
    I really appreciate it.

  • Regular Contributors

    If you mix in the garlic, then pack it in a pan and let it sit overnight in the refrigerator prior to stuffing, you may find you get better distribution of the flavors.

Suggested Topics

  • 5
  • 17
  • 10
  • 8
  • 16

Community Statistics

8
Online

16.7k
Users

3.8k
Topics

50.8k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size