Born in Florida and after 20 years of seeing the world as a Marine, I landed in Milwaukee Wisconsin.
Wife and I are getting back to the basics and have started canning our own food and trying to make sausage and bratwurst. First attempt the flavor was spot on but they were dry to say the least.
Found this forum while looking for advice on how much fat to add to the mixture.
Hope this site will aid in expanding our sausage making attempts.
SSgt USMC (Ret)