So many sausages to make but there are always a few of your favorites you make again & again. Shook things up a bit by using 3 pounds of pork loin I had on hand and 2 pounds of 85-15 ground beef instead of all pork and beer for the liquid/spices/cure mix. Over night rest in the fridge, stuffed (38/42 MM) and then poached to a fully cooked 168 IT. Cooled off in a water bath, cut the links and bagged up some for work consumption...the rest will be eaten, given away & shared with the bar cronies on Monday. Toss on the grill or a hot CI skillet to sizzle up and crack a sweat with a cold one......Willie
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