Originally Posted by bigkahunaranch
Thanks to all for the advice.
I ended up splitting up the portion of salty seasoned ground pork into
two containers. I added 1/3 more ground beef to one and added 50 percent more pork to the other container. And added 2 Tblsp of sugar to each container.
The Texas Hot Links came out great, they were the first thing gone.
The beef and pork was fair, alittle dry, but there were some that like it that way.
I am just happy to have salvaged the sausage and learned a whole lot.
Now to try another batch, then move on to some Anduieie and Chorizo.
Do you have a chorizo recipe in mind?
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