I am new at making sausage and have tried making bratwurst and Liverwurst. Both tasted good but were dry. I know I need more fat.
I am using a hand powered Weston 22 grinder
The problem is that when I try to grind the fat it gets hung up in the auger right at the blade.
Any ideas to avoid this?
Is there some way I can add lard to the mixture without it going through the grinder?
Thanks for your time and trouble