This is my first year to try link sausage myself. Bought a LEM grinder. But i need some ideas for ingredients/ spices..
Can ya narrow it down some? what do you want to make for sausage, or what do you like? What type of meat are you thinking of using? Do you have a stuffer.
Sometimes buying a kit is a good way to start out but there's a million recipes out there so give us a hint and we can get ya started in the right direction.
I have about 60 lbs of deer meat & 30-35 lbs of wild hog meat. I will be purchasing a stuffer. I like spicey. I use to get jalapeno & cheese done at the processor, but i doubt i am ready for that on my first try!
Someone told me i should buy extra fat from the store to add to the mix. I plan on making all this into link sausage, and the next batch into ground chuck. Use chuck for hamburgers, meat loaf, pastas, ect...
Define what sausage you want to make; i.e. breakfast, italian, sweet, polish, bratwurst, etc.
Do you want the sausage made as fresh sausage or smoked sausage?
Do you want breakfast links in sheep casings (size of your little finger) or dinner links in hog casings (size of two fingers or a large thumb)?
Be glad to help but need to know particulars; sausage is a huge field with many many variations and complexities
Adding additional fat depends on how lean the meat is to begin with and what texture/flavor you're going for; again, specifics.
Here's a little reading for ya!!
And by the way!!
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I suggest you spend some time reading all the different forums and the WIKIs.
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