Quote:
Originally Posted by calgarychef
Additionally if you only make sausage once a year and make a 300lb. batch you're setting up yourself up for failure.
I make batches no more that 10kg. Because I ain't an expert and smaller amounts are much easier to keep consistent.
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We will make anywhere from 6 to 10 30 lb batches. All are mixed with precise measurements and all have a patty or 3 cooked before its stuffed into casing to insure it is good. It is occasionally doctored before we continue.