So, its Thursday. I've procrastinated and didn't get around to make those 4th of July sausage that I always wanted to try.
Do you think i can make all this in the same day on Friday and eat the next day for lunch? (chill, cut in cubes, grind, season, mix, chill, second grind (if necessary), chill, and stuff)?
Should I let the seasoned meat mixture to sit in the fridge over night or letting the meat hang out in it's casing good enough?
i'm assuming since this is chicken sausage, i can't cure it as regular pork or veal ones so i don't think we're going to dry hang these at all. No smoking- don't got the set-up for that (yet).
i'm pretty excited about making these. it's been awhile since i made sausages, i hope i learned enough from grandma....
should i tie or twist the links? i don't want them to unravel or leak on the grill... any tips?