JD McGee
somebody shut me the fark up.
Swamprb and I have a tune up comp on May 17th and one of the items is sausage. My question for all you seasoned pros is this..."What do you usually turn in...links, patties, fatties, or something else"? Do you go for mild or spicy? We are doing about 20 lbs of pork sausage this Friday in 5 lb batches so I'm curious what to shoot for. Thanks Folks!