How To Make Homemade Sausage
Work the Meat
Put the ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours.
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