I have now cooked up 2 batches of the links. First was pan fried with 2 tablespoons of water in skillet. Fat was bubbling in the casings when I probed with thermometer (160 and 162 on the 2 I checked). Did another 5 links this morning in skillet with no water and 2 I checked were right at 160-164. Again, flavor was good and dryness was oh-so subtle. Next batch I do I intend to bump up lean to fat to closer to 30% and see how it impact the outcome.

I added the additional fat in during my final grind. Then added seasonings and stock to the meat before beginning the hand mixing.

The lean to fat ratio before I added fat was right about 85/15. So i know i was running to lean even with the additional fat added in later.

Finished a 25lb batch of Maple Breakfast Sausage this past Saturday. Flavor was fine when trying it out Sunday morning, but was a tiny bit drier from what I was expecting. The dryness was subtle: I noticed it. My wife didn’t. Curious as to whether I undermixed (by hand), meat to warm when mixing, not enough fat or ???

20lbs ground pork, 5lbs pork fat trimmings;
Coarse grind, then 2nd grind through 1/8 plate. mixed in seasonings and unsalted chicken stock. Stuffed into 24-26mm tubed sheep casing.

Thanks in advance.
Paul

Winslow Indiana checking in.