Hey Rick I make all kinds of sausage. Most of it I make as fresh sausage and freeze it. in this category is Garlic suasage,farmers sausage,Italian sausage, breakfast sausage. I also make smoked dried sausage,liverwurst, bacon, and ham. Once you get your recipe down to what you like you still experiment with new stuff. This winter I am going to try to make summer sausage. If you want the recipe' s e-mail me and I will send them to you.

Who: www.sasusagemakers.com has all the stuff you will need.from grinders,mixes,caseings, everything.another place is www.eldonsausage.com

I make all my sasuage and some are my own mixes.I season ,then mix , then grind and grind the second time as i stuff it. then the next day I put it in the smoke house.the next day I put it in the vacume sealer.

get the book and read up on it.then go from there with your own mixture.thats the fun of it,making and smoking your own.

I make mostly pork sasuage, venison is always to dry(even if it has pork fat in it), thats just my take on it.I have tried a lot other people have made and didn't like it.just depends on each persons taste.

if you smoke it,it is best to put instacure in it.that keeps the bad germs out.it tell you all about that in the book.

Good luck on getting started.need any help, shoot me an e-mail[8D]