Making Sausage

Best thing I've learned from making sausage is experiment a bit. Don't make 100 lbs with the recipe,it may be to salty or sagey. Make a small batch and fry up a piece and sample it. When you get it how you like it then stuff it. After you freeze it the sage and salt tends to get stronger after time,so you may want to take it a bit easy on some of that stuff.

wnd 60/40 is reagular ground beef,Thats the stuff when you make a burger bigger than a bun and5/8-3/4" thick and after cooking all you need is a dinner roll instead of a bun.To much fat

I chewed my wifes ass out for buying that stuff. May as well go eat Mdonalds.