I tried a new recipe this time and the word recipe reminds me I need to see if there is formulas in sausage making similar to baking breads (outside of meat to fat ratio). Anywho ignore my A.D.D. addled brain as I have a habit of telling 2-3 stories to finish the main one.
This time I ground the meat and seasoned the ground meat. This batch is a bit on the salty side and in need of more heat after all it has Hot in the name and it does not refer to temperature. I do not know how the texture will be until I cook a link or two.
The room for improvement is on the exciting side because well I did not make the same mistake in seasoning twice. I think in another batch or two I may have the flavors dialed in to what we like and maybe others too.
Some will go into the Lasagna Rollatini tonight so I will get to see how it plays with other parts of a dish . Two versions one with cheese one without cheese but spinach in it.