Homemade Sausage

[shilala]

I made sausage for about 20 years, Peter. There's really nothing to it, you already have the basics.
Preference is in the texture and taste. You might find you really like one seasoning blend with a courser grind, but not so much with a very fine grind. I always achieved a fine grind by running the meat through the grinder until I was happy with it.
Before you stuff the casings, try a number of seasoning preparations on/in little patties. I always found that simpler was better.
When the blend of seasonings was simple and we smoked with apple, the sausage took on an amazing flavor. (That was half venison/half pork sausage.)