[Sca-cooks] sausage report

[Collette S. Waters]

#4  Mark the pan that you sit your grinder/stuffer in and use the mark to
measure your links - consistence size very quick (I have a 24"square cake
pan my daddy made me that I use for this)

#5  Use unbleached cotton floss and tie each link - takes a little effort
but keeps the links from merging into one huge sausage or make sure you have
at least two fingers space between links

Beef sausage - use a brisket with your chuck.  The only problem is you will
have to clean your blades several times in the process.  Also ask at the
meat market if they will save the beef trimmings for you so you can increase
the amount of beef fat in your sausage.  With all beef I also add bread
crumbs to help keep the sausage from being so dry.

 Begga