Pm skinnerback

Keep the recipe simple. Sausage is a whole lot like beans. What can make it good is what you do not put in it. If you like the breakfast sausage you already making, then stick with that recipe. Our recipe uses non-iodized salt, coarse black pepper, red pepper, garlic and mono-cure - that's it. There are a few on here who have sampled its pleasures, but ask BoBo if its any good. I'll take his word on it.

We make one recipe and then, breakfast sausage is bagged up right away. The remainder is light smoked - twice. When that is done, you pull out whatever links you want to use [censored] what we refer to being fresh sausage. Fresh is simply what you have to cook (boil, grill and/or whatever) before consuming it. The remainder is dried.

Use pork casings. You can pick up sets of them at most butchers.

Think I am going to have to pull a link and get Wifeypoo to prepare the butter noodles and pour out the apple sauce. Gimme sum mustard and I will be set.

Ya know, I started on the thing because I'm a cheap son of a gun but the results were good and after a while I realized my stuff had no chemicals, probably why grandpa lived to a ripe old age. I was up in Colorado a few years back and had an elk/pork meatloaf with grated carrot and wrapped in bacon, really good. I know it sounds crazy but making sausage is good therapy.

Red: one reason I like making my own sausage, I cut all the fat off the meat. Some folks say what I make is too dry but I like it and I know what's in it, I might add some corn meal or rice, grits ? to soften it up a bit.