I want to really experiment with all the flavors I really enjoy, but remember reading in rytek kutas book about "allowable" ingredients.
I am not curing sausages, just grinding and grilling, or grinding and freezing.
1. Is there anything I should absolutely not put into my sausage?
2. Is there any ingredients that I should avoid due to higher risks of food borne illness, or just flat out do not taste good in sausage?
Any insight into this will ease my experimental mind. lol did I just say mental mind?