Re: Homemade Sausage
I've done a few batches in my time. The extra fat from the pork belly will help keep it moist, but as longas you have 30% fat to lean meat, you should be ok. Make sure to mix it well. A patty sized piece should stick to your palm when turned over. Also, fry up a small piece before stuffing to check your seasoning. The rule I learned in a class was 3% of the meat weight in salt. Start with a bit less then adjust as you see fit.
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