Is there any ingredient that should not be put in fresh sausage?

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redwood carlos

Smoking Fanatic
Original poster
Mar 12, 2013
369
29
Redwood City, Ca
I want to really experiment with all the flavors I really enjoy, but remember reading in rytek kutas book about "allowable" ingredients.

I am not curing sausages, just grinding and grilling, or grinding and freezing.

1. Is there anything I should absolutely not put into my sausage?

2. Is there any ingredients that I should avoid due to higher risks of food borne illness, or just flat out do not taste good in sausage?

Any insight into this will ease my experimental mind. lol did I just say mental mind?
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I dont remeber anything about allowable ingredients in sausage. Sausage making is an art and everyone has their own tastes so make it your own. Fresh quality meat is all thats needed.......... I would leave my finger out of it.....LOL

Good luck

Joe
 
I dont remeber anything about allowable ingredients in sausage. Sausage making is an art and everyone has their own tastes so make it your own. Fresh quality meat is all thats needed.......... I would leave my finger out of it.....LOL

Good luck

Joe
That is the plan.
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