I was asked to make some of my Italian Sausage with cheese and parsley. This is a particularly sticky mix. In order to insure that there is no air in the stuffer when its time to put the pork in the tube, I use small meatballs of mix, and mash the heck out of it with a tater masher. No air pockets with this method, and the mix comes out the tube as smooth as a gravy sandwich. hopefully this will help someone who has wrestled with a stuffer that does not want to crank because it is air bound.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If you need a tester I would be willing to lend my taste buds! Not a huge sausage fan (but I like it fine) but I am a sucker for anything of the sort with cheese in it. Cheese brats and cheese dogs I love! Thanks for sharing the tater masher tip.
Those Brats were made with NY sharp cheddar...will be in Michigan soon for a wedding..I hope to get up to Pinconning and load up my truck with cheesy goodness!
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