I made my first 2 sausages on the same weekend. One use pre-ground pork but came out awful (I think the pork was actually bad).
The second one came out fantastic (http://www.foodnetwork.com/recipes/guy-fieri/homemade-chorizo-recipe2.html), but the texture was a bit off. Like a crumbly/not-so-sausagy texture to it.
Is the key to the "sausage" texture chilling the meat before grinding? Some recipes I read say to put the meat in the freezer for 30-45m without actually freezing it prior to grinding, other recipes make no mention of it.
The second one came out fantastic (http://www.foodnetwork.com/recipes/guy-fieri/homemade-chorizo-recipe2.html), but the texture was a bit off. Like a crumbly/not-so-sausagy texture to it.
Is the key to the "sausage" texture chilling the meat before grinding? Some recipes I read say to put the meat in the freezer for 30-45m without actually freezing it prior to grinding, other recipes make no mention of it.