We are putting a fresh sausage on the menu, in patty form, cooked on the flat top, served on sliders. My concern is how perishable fresh sausages are, as our restaurant business is inconsistent due to banquets, etc...
recipe includes locally sourced ground pork butt and simple seasonings.
Should we add pink salt to the recipe?
should we consider making patties and freezing?
any feedback will help!