I made a fresh batch of bulk sausage today

[Marthe48]

Kroger had small pork loins on sale, so I got one. Got it cut, ground and seasoned up today. I add some water and oilve oil to the mix, to moisten. Made a small patty to see how it tastes. Yum! Patty, pack and into the freezer. This batch should last me until Nov. or Dec.

[rubbersole]

1. I tried something similar...

...with a Boston butt. Probably should have used your method of adding olive oil and water for moisture. Drowning it in Sweet Baby Rays afterward for moisture was my solution. Thanks for the ideas!

[Marthe48]

2. It was about 2 1/2 lb of meat

I used a scant 1/4 cup of water and a tablespoon or a little more of olive oil. To get what I liked, I looked at the ingredient label on different sausages, helped me figure out spices and the additives

[rubbersole]

3. Did Kroger 'cut, grind and season' your pork for you?

[Marthe48]

4. I have a food processor

Our daughter got us a Ninja and it does a good job of chopping the meat to a texure I like. I cut the loin into chunks so it comes out uniform.

[rubbersole]

7. Thank you!👋

[Nac Mac Feegle]

5. Having a fat in a sausage is very important

Fat carries flavor and holds the lean together, especially when cooking.

Just for general information: Before grinding, put the grinder plates, worm, and as much of the grinder as you can in the freezer for half an hour or so. The fat won't be melted as much by the grinding process. The mechanical forces acting on the meat will create heat. Keeping everything as chilled as possible will minimize this.

[Marthe48]

6. I'll try that next time

The loin was really lean. I added the olive oil after the meat was all chopped.