Silver skin in sausage

[taffenhoffsbbq]

So I’ve been saving trimmings of brisket and ribs so that I could make sausage, but those trimmings have silverskin and/ or membrane on parts of them. I used brisket trimmings to make ground beef and I could definitely tell there were chewy bits of silverskin which was kinda unappetizing. I know the meat tends to be ground down quite a bit for sausage so would silverskin or membrane be unnoticeable? Just wondering if anyone has had experience with this. Thanks!

[58limited]

Silver skin will do the same thing in sausage. It also tends to clog up the grinder blade.

[SheilaAnn]

+1 what 58limited said