I purchased some Italian sausage for a charity event. The sausage is very dry and very course. I believe the casings are pork. Is it ok to regrind the sausage in the casings, then, add some extra spice and moisture. I would not re-stuff them but use the ground sausage for pizzas, cooking, etc.

Has anyone tried the Reuben sausage seasoning in making beef jerkey? Thanks

JPMN Thank you everyone. Just the kind of advice I was lookin for.

I’m fairly new to this but would like some advise. I’m planning on making some fresh sausage links and would like to cook it right away (probably boil it to almost done temp) then vacuum pack and freeze. Anything I need to be aware of. Thanks