282427 Sat Jan 14 10:10:01 -0800 2006 3 31 Home Cooking 0 1505153 I just got a meat grinder, and want to make chicken or turkey sausage - any tips from any experienced sausage makers? just thinking a loose sausage to cook in pattys, not like in a casing or anything. also thinking i'll make pork sausage in the next couple weeks, again any tips would be appreciated. Sat Jan 14 10:10:01 -0800 2006 0 MiriamO 1 1505220 My old butcher used a spice mix from McCarthy's in St. Louis, along with a good spaghetti sauce, water, and Dave's Insanity Sauce for his hot salsiccia. I got some of this spice mix from McCarthy and have been smoking the loose sausage using Hole-E-Smokes silicone mats on the grill. chorizo or maybe merguez crepinettes? Sat Jan 14 17:30:10 -0800 2006 1505153 0 rexmo 1 1505239 Link sausagee is REALLY fun to make! It's like firing up a chain saw, you never want to stop once you've got it going! "What else do I have I can throw in here?! Whoo-hoo!" Look in your local used book store for sausage making books. Thre will be recipes for soooo many kinds. Some general rules: Don't be too stingy on fat %. This contributes flavor and needed moisture to the mix. Make your mix, but before stuffing the casings, cook a tiny pattie to check for seasonings, adjust as necessary, then stuff links. Wines are great to add for flavorings. Sky's the limit! Sat Jan 14 22:12:04 -0800 2006 1505153 0 toodie jane 1 1505304 I strongly recommend that you get a copy of __Bruce Aidells Complete Sausage Book__ by Bruce Aidells and Denis Kelly. The recipes work and there's loads of really good information about sausage-making technique. Here's a link to more info about the book: Link: http://www.amazon.com/gp/product/1580081592/sr=1-4/qid=1137346737/ref=sr_1_4/002-6698683-0321651?%5Fencoding=UTF8 Sun Jan 15 12:42:30 -0800 2006 1505153 0 Nancy Berry