Posted 4/29/2020 09:01 (#8224275 - in reply to #8223716) Subject: RE: Chicken sausage
That was the basis for my question: Can I grind chicken to add some moisture to the venison given the potential lack of pork d/t packing plant shortfalls. I've already seen empty shelves for the Aldi brand and less packages of Bob Evans sausage. I'm not looking for a substitution for pork long-term, I'm looking to limp along until this shortfall of pork/beef is resolved.