@Boudreaux Jonathon - Still no boudin video? Just wondering…Anyone have suggestions on amount/quantity/percentage of liver to other meat?

@Boudreaux - thanks for the reply…please forgive me, but how much is “half of some?” lol. Are you saying you only used half the amount of liver your recipe called for? If so, how much liver is/was that compared to the amount of other meat? I tried making my first batch last night, but haven’t stuffed it yet. It’s been sitting in the fridge and I plan to stuff it today. I just used a 1/4 pound of calf liver with 12.5 pounds of pork. Thanks again.

ChrisF I think at least one of the reasons you like the store bought sausage is because of the higher fat to meat ratio. I’ve never tried it but some people mix in olive oil instead or use a “fat replacer” (look at The Sausage Maker). I’ve made venison sausage with no fat, or with very very little fat, but it needs a little oil to cook if frying and is certainly nothing like store bought. But it’s definitely more healthy and I know exactly what’s in it!! Good luck