So, knowing their tastes lean towards a beefy flavor, with a slight spice, I came up with the following:
Uncle Charlie's Smoked Sausage
1700g beef (chuck)
680g pork (butt)
42g Smoked kosher salt
9.5g Fresh cracked black pepper
6g Cure #1
6g Hot paprika
4.5g Mustard seed (whole)
I ground and mixed last night (Tuesday), stuffed and smoking tonight. Since this is a new recipe, I only did a small batch.
The patty fry test tasted GOOD! Depending on the flavor after smoke, I'll probably be doing a larger batch very soon!
Here they are ready for preheat. Money shot in a couple of more hours.