spacetrucker wrote:anytime I make sausage, whether it is pan sausage or stuffed, I always cook a cooks sample to test for seasoning. The way I do my seasoning it is difficult to adjust but can be done. I mix the seasoning in some water or wine depending on what I am making some times use a bit of chicken or beef stock, as it contains more flavor, the liquid seems to disperse the flavor through the meat better, plus after the mix- the whole bowl sits in the fridge at least 12 hours maybe more, to allow the seasoning a time to permeate the meat thoroughly before stuffing or forming into patties then smoking or freezing. It is a "labor of love" cause I love to eat it...
All sound advice; thank you.