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Now that it's getting cooler, I'm looking to make some sausage. There is a lot out of info out there but I'd like to ask those here for any special nuggets of wisdom in prep, recipes, smoke/cook proteins first etc..
I've sourced my casings and have the equipment (Kitchen Aid rig with grinder and stuffer) now just looking for a strategy. I want to do pork and seafood (preferably salmon but I'm open to anything).