rsstonejr@yahoo.com wrote:
> 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
>


The meat was probably too lean. Maybe buy a box of bacon scraps 'n'
ends and grind that in next time?

Some sausages use the skin (especially Chinese sausages), but generally
you boil it until it's soft and then grind it in. It gets really moist
and sticky and has an odd chewiness to it. Boiled skin would definitely
help with the too-lean-and-dry problem without adding fat, but you might
not like the texture.

Bob