Pork or Mix'd sausage How To's?
Looking for pork or mix'd meat sausage(links, balls or ground) recipes and how to's, and if I freeze or can them, do they need cured?
Also looking at chicken or turkey sausage?
I cant do alot of fat, but I can get away with pork shoulder and beef butt.
Like the turkey/chicken, 50% pork and 50% chicken.
Like 50% pork and 50% beef, or a combination of chicken,beef and pork?