The Chorizo sausage we made earlier this month turned out so good, we decided to try Italian sausage this morning. In keeping with our healthy diet objective, we made Italian Turkey sausage.
Tonight we plan to cook some for dinner on the barbecue grill.
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Hi guys
we're heading to CR, with our kitchenai and grinder, and could use a few local tips. did you bring your casings down with you, or were you able to buy them there?
also, any other sausage-making supplies that you would recommend we bring? spices?
we had a hard time with the stuffing part, although the grinder was pretty straightforward. how was your experience with the stuffing?
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