Has anyone put tomatoes through the grinder stuffing plate for salsa?

We go with a 20-30% fat to protein ratio. I get comments that the sausage is lean compared to store bought. We do add some water during mixing for the seaoning, but not a lot.

I’ve been on the forums and nobody has brought this up, so maybe cooked too quickly. I’ll cook some really slow for lunch. Thank you for the suggestions.

cdavis I have had really bad tomato production for the last few, but this year I went heavy on aluminum sulfate to lower the soil pH and also bought normal disease resistant varieties (Early Girl, etc). I was having bad luck with heirlooms and giant ones. I’m probably at 25 lbs out of a 10’ x 6’ plot. I’m in SoCal so I have to water.

cdavis I have had really bad tomato production for the last few, but this year I went heavy on aluminum sulfate to lower the soil pH and also bought normal disease resistant varieties (Early Girl, etc). I was having bad luck with heirlooms and giant ones. I’m probably at 25 lbs out of a 10’ x 6’ plot. I’m in SoCal so I have to water.

LOL. That’s super helpful. I need to make a big batch of salsa and thought it would work. Thanks for providing the photos!

I know fresh jalapenos go right through (and were a great addition to cased sausage), but didn’t know about softer tomatoes.

Thank you!

Has anyone put tomatoes through the grinder stuffing plate for salsa?

We go with a 20-30% fat to protein ratio. I get comments that the sausage is lean compared to store bought. We do add some water during mixing for the seaoning, but not a lot.

I’ve been on the forums and nobody has brought this up, so maybe cooked too quickly. I’ll cook some really slow for lunch. Thank you for the suggestions.

Jonathon I got them new from Waltons and had no blowouts during casing and no problem twisting them into links.

I’ll try cooking them again really slow offset on the grill and see if I can get them cooked without splitting.

I recently made some fresh spicy sausage using the red collagen casing and I’m having trouble with them splitting while cooking.

I’ve tried a slow saute, offset on the grill, boil. No luck.

Can you cook a fresh collagen-cased sausage without splitting? What’s the best approach?