:I vote for not using a LEM stuffer, but if you do add lots of water!
All joking aside I am looking forward to seeing the final product. I honk its a great idea!
:
Hahaha unfortunately I recieved an LEM stuffer for Christmas. The first sausage stuffing was a pain in the butt, but only because I didn't soak the casing enough.
Thank you all for your help because this was a great creation!
Here they are in the pan...
Took them to 160 IT
On a toasted bun with some tomato and thin sliced vidalia onion..
Then some tzatziki
Some more pics:
They were so juicy an delicious! Not sure if the juiciness was from the fat content or the addition of the NFDM but I would not change this recipe at all. Thanks again for everyone's help.
I used store bought for this but I have made it in the past using this recipe which is pretty easy and tasty:Did you make the tzatziki also? Love that stuff and wasn't sure if you had a good recipe.
I used store bought for this but I have made it in the past using this recipe which is pretty easy and tasty:
TZATZIKI SAUCE:
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat greek yogurt (I have used non-fat with good results)
1 tablespoon lemon juice $
1/4 teaspoon salt $
1 garlic clove, minced
I usually double this recipe which turns out to be one medium size cucumber and two small containers of greek yogurt.
I usually use a cheese grater to grate the cucumber and then squeeze out most of the liquid through a strainer so that its creamier rather than watery.