Go run up two lbs for Italian, 2 lbs for polish & 2 lbs for pop breakfast sausage. I made so little cause I'm still unsure & my family is not sausage lovers???
Here we go with the grind
Three separate container for their own measured spices
Got the casings soaking until tomorrow for stuffing
Everything in the fridge to blend. Little test fry of the breakfast sausage
Hoping the links taste this good!!! Wife said she'll give the sausage a try if I can get the casing to snap? Plan on leaving them in the fridge to dry & hope for a snap?
Upload the rest tomorrow. These are all fresh by the way. Figured I'd do better to get that down before moving on to cured