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.
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Administrator
- May 2014
- 19033
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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About me
Real 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.
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Club Member
- May 2017
- 1885
- La Crescenta, CA
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Jambo Backyard Smoker
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Nice tip thank you. I made sweet Italian sausage recently. For 5 lb sausage how much and type cheese did you use? Adding cheese sounds gooood.
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