Italian sausage batter looks ready

70/30 percentage pork meat to fat, coarse ground and seasoned before mixing to develope the protein for stuffing. A test patty fired up on the stove lets me know the batter was seasoned well.

Links and patties are in the freezer to set before vac sealing. 6 lbs of homemade goodness that took around 3 hours to make.

Done