Bone-in vs boneless for sausage, I finally came around

Tbh I used to grind all my sausage boneless because it's easier, but after a Saturday batch with pork shoulder still on the bone, the flavor and moisture were way better. Anyone else notice a real difference or is it just the extra fat cap doing the work?

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norag6621d ago

the extra fat cap doing the work" is probably most of it, but I get what you mean. It's like when you leave the peel on potatoes for soup, you end up with a deeper flavor even though the peel itself ain't doing much. People always want the neat, easy way until they taste the messy version and realize the shortcuts were costing them something. Same thing with keeping the bone in a stock, sure you can buy chopped bones, but the whole thing just hits different. It's a small hassle that pays off in the end, and once you notice it, hard to go back.