What’s the best casing for breakfast sausage?
Those you mentioned sound awesome, I’d like to see that video. I would also like to try them.
I’m wanting to try some bacon flavored ground pork patties. I already have my seasoning . What lean to fat ratio do I need? I have enough seasoning for 12 lbs.
I’m wanting to try my hand at making breakfast sausage, I’m leaning toward the holly seasoning. Is there anything special I need to know before I start? Any tips or tricks would be appreciated.
Thank you, I will remember that if/when I try duck again.
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
My summer sausage is sticking to the casings
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