Is freezing the bowl before mixing a good idea for this recipe as well as other ground meats where you don't desire fat melting or retaining grind integrity?
Thanks for teaching the technique. Changing up flavor profile to country breakfast sausage (replace fennel & Italian seasoing with Sage). Yum!
Kinda upset with this video. Now, it's a good recipe for bulk Italian sausage but I was expecting breakfast sausage. This is breakfast sausage... in ITALY! Sorry, I don't like Italian sausage for breakfast. Country sausage patties for breakfast for most citizens.