[Sca-cooks] Problems with sausage

Michael Gunter countgunthar at hotmail.com
Mon Jan 7 07:17:09 PST 2008

I'm replying to myself here, but I frequently talk to myself so that's not so 
weird. I'm doing more research and I see that commercial sausage will be
first ground to a coarse "chili grind" and then mixed with seasonings. It
is then reground through a finer plate before stuffing. Perhaps that
will help.
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