[pnoon]

Originally Posted by T.G

I get the meat pre-ground, but all of the recipes I've tried from http://thespicysausage.com/sausagemakingrecipes.htm have been excellent.

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edit: oh, you meant cured sausage. I got nuthin.

Actually no, Adam.
I was looking to start with regular sausage. Curing it may come later after some practice.

Thanks for the link.