OKAY NO ONE ANSWER
SO HERE IS THE RECIPE I DECIDE TO USE.
4 lb deboned salmon, ground
1.5 lb pork, ground
4 tablespoons Morton's Quick Salt
3 teaspoons coarse black pepper (aka Restaurant Style)
3 teaspoons garlic powder
3 teaspoons mustard seed
5 teaspoons crushed red pepper
2 teaspoons liquid smoke (not needed if you will be smoking the sausage)
I think that i will added some fresh dill too
The spices are to taste (I use more black pepper and garlic powder than this), but the amounts above will give you a good place to start for most taste buds. At this point, you can pan fry a couple patties in butter or oil to taste the mix and see if you want to add anything more.
Mix it all together, cover and leave it to sit in the refrigerator overnight. Mix the following day for 5 minutes, cover and leave it to sit in the refrigerator overnight again. The third day, roll it into sausage casings and smoke. I mixed in about 3/4 cup of water right before putting it into casings to help it flow through my sausage stuffer.
I use medium size sausage casings, about 1" in diameter. The small ones are too hard to fill and the big ones take too long to cook - so cooking time depends on the casings you use. Once my smoker was up to temperature and billowing smoke like a prop from Cheech and Chong, I smoked the sausage at about 190-200*F for about 2.5-3 hours using apple wood
