Jonathon Thank you so much for the advice!
I really appreciate it.

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!!!