Right!
1st time I have ever had sausage go up and down on temperatures at the end. Got tired of it and just pulled them, they seemed OK at 153°!
1st shot is a 60/40% Beef/Pork, Jap & Onion, 2nd was a modified all pork Polish with excessive amounts of minced garlic, which I nor Kristin can even taste. I will have some of both tonight with my salted, purple sauerkraut! Cant for the life of me figure out what the red in the Polish is...all I can think is I put Red Pepper Flakes in, but I sure don't remember doing that!
Both ground the same way, but textures completely different, I don't get that either!