Anyway he says, "Sifu, I've ground and seasoned the sausage and I can't for the life of me get it into these sheep casings. I'm using my new piston stuffer and no matter how hard I crank, the meat just won't flow. Please help."
We spoke for a while and I finally asked him how finely he ground the meat. He said, "I love very coarse sausage, so I only used the large plate..."
Hmmm.....
The chunks of fat in his mix are almost larger than the inside diameter of the stuffing tube....
I suggested he grind again through the medium plate..... Success!
Funny what we can't see when we are too close to the problem
