homemade bone broth as the liquid. However, good-
quality store-bought broth will work, too.
Use cold meat and fat when making sausage. Cold
meat won’t turn mushy. Commercial sausage makers
often add dry ice to the meat to keep it cold, but
there’s no need to go to that extreme. After cubing the
meat, either place the cubes in the freezer for an
hour, as directed, or place them in the refrigerator for
4 hours or overnight before grinding. After grinding
and mixing the meat with the other ingredients, I place
the bowl in the freezer for 30 minutes so that the meat
mixture stays cold while stuffing.
If the sausage pops out of the casing when you bite
into it, you cooked it too fast and at too high a
temperature.