Hi, I'm new to sausage making. Just one go of it so far - 5 lbs of breakfast sausage and 5 of mild italian.
Been BBQing for several years and sausage making seemed like a (il)logical? extension of that hobby.
Anyway, bought a small meat grinder and did the first go in bulk form. My stuffer just arrived, so the weekend will see a bratwurst and bangers attempt.
One question I can't find an answer to. What is the difference between ground sage and rubbed sage?
I've seen rubbed sage listed in many sausage recipes. I have a lot of ground sage, but no rubbed. Used the last in the breakfast sausage incident.
Thanks.