I’m a new guy to this community and glad to see a lot of good information here. I am trying to figure out if dehydrated lactose/milk is being used in polish sausage. I just ordered a polish blend from waltons and I want it to be a better experience than last time. Any help would be great.
I had 3 problems. The first being I believe I ground it to fine, 3/8 then 1/8. Second I used pork and pronghorn and not sure I hit the ratio right. Third, I didn’t follow the cooking instructions, so… I have some Walton polish seasoning showing up today and I will give it a shot later this week.