dawn_mo
Well-known member
It had a thicker fat cap on it that usual, so I decided to make some sausage with part of it. I added fresh garlic, sun-dried tomatoes, pesto, and minced red onion, along with salt and pepper. I let it age overnight and just had a patty this morning with my scrambled eggs, and it was delicious. I added some water to the mixture when I was mixing it up, and I was wondering if there is a way to add more moisture to sausage without adding more fat. This was nice and lean and not dry, but it could have been a little juicier. I know that is not the usual cut of pork to make sausage with, but at that price, I figured what could I lose.