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Polish Sausage with Pierogies and beets

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Sweet Italian Sausage with Stuffed Manicotti

Was this somewhere else before? I swear I commented on this. Nevertheless, that all looks great.

That is some good looking sausage

I am definitely going to have to make those, they look delicious!

I hope Queball is OK...I have not seen him on here in what seems like months.

I see him checking in almost every day.  I think he has elected not to post for his own reasons.

One thing you want to start doing is weighing your spices and meat for better consistency.  This way a change in a salt or pepper grind does not throw off the recipe.  I weigh my stuff in grams.  5g of salt is 5g of salt whether sea, kosher or flaked.  I learned this through this website below.  It is a great source of info on recipes and sausage making.  His books have some more detail but, most of it is on the site.

meatsandsausages.com

I am pretty sure Q-ball has it down pretty good.

I am pretty sure Q-ball has it down pretty good.

Was not saying he did not make great sausage.  His recipe for Kielbasa, that I have made all my live, looks very accurate.  I have been brewing beer since '92 and still find improvements that can be made to the procedure for a better outcome.  Just making a small observation on how to make a consistent product.