A little bit about myself, culinary degree'd, internationally trained Chef. Been cooking for decades really love seafood, the Caribbean style of cooking. Been into making sausage somewhat been studying Bill Dumas style of making sausage as well as 2 Guys & a Cooler. Have a modest little setup with grinder, sausage stuffer.
I'm pretty serious all my recipes go into Google sheets that I have created, that allows me to convert any measurement, scale the ingredients and weights to whatever I want and make adjustments to the percentages of each ingredient. Kielbasa is my go to sausage but right now I'm looking to expand my knowledge with learning and seeing how others are making their sausages.