Recently we ordered ground beef, ground pork, and ground big porky. Our homemade brats turned out fabulous! We mixed and stuffed 5# of 3 types of Corner Post meat: 3# big porky, 1# ground pork, and 1# beef burger. The fat content and grind was perfect for us.... a course grind, meaty, and juicy without being overly fatty. We purchased hog casings from a local grocer/butcher and created our own spice combination. They were very flavorful. It’s been many years since I’ve made sausage but we were quite pleased with how they turned out.
