Please help! I stuffed 8 lbs. of chorizo sausages, but after grinding and stuffing the sausage, I realized that I forgot to mix in the 9 cloves of minced fresh garlic. So I removed the casing from all of the sausage and mixed in the garlic by hand.
While re-grinding the meat mixture will likely more evenly distribute the garlic, I don’t want to risk further comprimising the consistency of the the meat/ mixture.
My question is:
Should I regrind the meat before stuffing it or should I just got ahead and re-stuff the sausage?
Thank you ahead of time!!!

]]>https://waltonsdev.nodebb.com/topic/3389/to-re-grind-or-just-re-stuffRSS for NodeFri, 11 Sep 2026 06:24:55 GMTThu, 04 Feb 2021 19:34:00 GMT60If you mix in the garlic, then pack it in a pan and let it sit overnight in the refrigerator prior to stuffing, you may find you get better distribution of the flavors.

]]>https://waltonsdev.nodebb.com/post/30305https://waltonsdev.nodebb.com/post/30305Thu, 04 Feb 2021 23:48:35 GMTJonathon Thank you so much for the advice!
I really appreciate it.

]]>https://waltonsdev.nodebb.com/post/30286https://waltonsdev.nodebb.com/post/30286Thu, 04 Feb 2021 19:42:41 GMTsmuthe_cat If you are wanting a classic chorizo texture, which is far more crumbly than other sausages, I would absolutely recommend that you just mix it in and restuff instead of regrinding. That is going to break the meat down more, even if you grind through a 3/8th plate.

]]>https://waltonsdev.nodebb.com/post/30285https://waltonsdev.nodebb.com/post/30285Thu, 04 Feb 2021 19:39:32 GMT