Interesting! I've never used beef, only pork. Didn't think beef had enough fat, but it may be different for stuffed. The next fresh sausage batch I make I'm thinking of adding fat, since my breakfast sausage doesn't have quite enough using just pork shoulder.
OK, that's pretty funny.
Unpossible.
Oh.
I think the wet Oregano is what did it.
Pork is mainly there to add some fat. I'm not sure if this ground pork will be fatty enough, but we'll see. This will be the first time making it.
It's affiliated with the hospital, but it's also a separate entity from the hospital, as far as I can tell.
both garbo states
@ill s in for the beatdown of his life from some person that he will never actually meet. but man, were those some tough words, i'd be afraid.
Experimenting is part of the fun.
He's gonna slap the shit out of me.
Ima get you.
If I can get it right, i think I could sell off some of this ground beef I have. There's one place that sometimes has this stuff for sale in Columbus. $20 for 2 lb sausage.
