In article >,
notbob > wrote:

> On 2006-11-27, Vilco > wrote:
>
> > cooking ng, and one poster said that it's better to leave the sausages
> > at least 3 days to rest so that the salt can "do" them.
>
> We used to put up several hundred pounds of pork/beef garlic sausage
> and we'd eat unlinked sausage the same day it was ground as suasage
> patties. Tasted great.
>
> nb

There is always leftover in the sausage tubing. :-)
We fried that as a patty...

Granted, stuffed sausage is not necessary (it can ALL be made into
patties) but it's a helluva lot of fun!

And easier if you like to grill it.
--
Peace, Om

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