twilliams It should be fine from what you are describing. Like I said before, just think of it like normal ground beef or ground pork. The smokehouse BBQ is very red though as the ingredients make it a lot darker.
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!!!
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.
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.