Recipe(tried): Homemade Sausage

This one should be a good start!!

You will need:

3 lbs ground beef, chuck is best!
2 lbs ground pork butt
1 1/2 Tbsp white pepper
1 tsp caraway seed
8 cloves pressed garlic
2 Tbsp sugar
4 Tbsp salt
1 cup white wine

Combine all ingredient and mix well. allow to cure 48 hours in the fridge. Stuff loosely into hog casings(You can get casings from your local butcher).

Tie links every 6 inches. Flatten the sausages by squeezing between two boards. Leave them until they set their shape permanently (Approximately 24 hours), Cool smoke 24 hours and air dry thoroughly (Approx 10 to 12 weeks).

"WORTH THE WAIT".

When you cold smoke you want the temperature in the smoker to be constant at 90 F.
or until the sausages turn a rich amber colour.
As for flavour "I use 1 pan full of each Alderwood and Cherrywood (Luhr jensen has these chips) or dry smoke with no flavour, both are great!

I hope this gets you started!! you will enjoy these very much.

Kris