Hello.

Tried this over the weekend. Less than spectacular results when they
were cooked. Very dry.

I used a bone-in shoulder. Couldn't decide if that skin-like cap on
the shoulder should be ground up or not, so I 'skinned' it, running
the knife between the fat & the skin to get the fat to use in the
sausage and discarding the skin.

Should I have done that? Or just grind the whole thing?

Thanks,
Stoney