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Old 03-03-2012, 05:41 PM   #18
jluck
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First Name: Jared
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Default Re: Homemade Sausage

I have made a lot of fresh ground breakfast sausage (sage) in the past and have done links and brats a few times. I like 100% pork for fresh grind and I really like to add some red meat to the brats or other cased sausage. IIRC I mixed 60/40.(60% pork usually to wild game).I don't remember the source now but I got pre mixed seasonings online and really found that the best way for me as I did lots of experimenting and ultimately (IMO) wasting lots of good meat.
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