"A good starting point is 80% lean meat to 20% fat. If you're making dry sausage, you'll want to decrease the amount of fat and up the amount of lean meat."
"Liquids are also important in homemade sausage to prevent the meat from drying out during cooking. Usually, less than 20% of the total batch of sausage 'batter' consists of liquids."
"Depending on the type of sausage you want to make, the exact types of meat and spices you use will vary. Breakfast sausage is made of pork and simple spices like black pepper and sage."
"There's way more you can do with sausage than just throw it on the grill. Some of our favorite ground sausage recipes include sausage rolls, butternut squash and sausage pasta."
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