Did you do sweet or sour. Love that stuff.

IMHO- Best thing to do is mix it up, season, make a pattie, fry it and than decide on how it tastes. May need more of one or the other but better than have 10 lbs. of meat that's not up to your standard. If it's up to your taste go ahead.

Don't have a recipe but a commercial plant in our town puts in diced Jalapenos in their liver sausage. Very, very good.

Here in Buffalo, NY, we must be blessed as there are plenty of places that sell pork, duck and beef blood. As far as it being watery, they put in vinegar, I was told to act as a preservative. Don't know if you have any Amish in your area but they'll sell all kinds of stuff without a problem. Good Lu...

Have to give those young folks credit. Opening a business in today's economy is tough enough. Seems like they hit the ground running and won't have to look back. I'm sure, that in a few years, they'll be expanding. All the support they've got from everyone here has only helped them on their way and ...

Sausage place near me sells them but never thought why they were shaped the way they were. Thanks.

CW, What's your opinion on cooking at 225 on BGE and putting some smoke at the same time. Smoke should adhere and cooking at 225 should keep bacteria at bay. Thanks.

From what I've been reading on various sites, seems that it's tough on the processor. No offense, if it works. What kind of processor, as it may be in my future. Thanks.

I used to boil the skin, bones and carcass from the chicken breasts I de boned for the dogs. Now I'll save the skin, fat and juice for sausages.
How'd you get such a fine grind for hotdogs. Like to try it but my equipment isn't commercial grade. Thanks in advance.

There's a gland in the hams that if not handled properly, will after the taste. I believe I posted the pictures on this website awhile ago. If you can't find it, send me a PM and I'll send it to you.
Welcome to a great site.

Best thing is to call them. Never had a problem with customer service.

Collagen was originally designed to be used on heavier sausages, due to their ability to support heavier weights. I agree with the rest. Can't imagine eating hot dogs with that tough casing.

I'm thinking, putting in the meat even at room temp cause the smoker's temp to go down. After that, cooking at such a low temp, it takes awhile to get up to where you want it and continue. As was said, sit back, grab a cold one and wait it out.

IMHO- I got a 1 lb bag. It lasted and served me well for the entire time I used it, till it ran out.

Without any more info, it seems like the one on the right was smoked and the left side was pan fried. If that's the case, the higher temp of frying would melt the fat causing that look. Smoked sausage is done at a lower temp, which keeps the fat in a more solid state. Hope this helps. Probably someo...