Any time you make sausage, you need to add a meat binder (a half cup to a full cup of binder to ten pounds of meat) to hold your meat mixture together, so give Better Meat Binder a try! You’ll also want some sort of seasoning—try Maple Sausage flavoring for a delicious breakfast treat or Hot Italian Sausage Mix to later add to pasta. You will also need some sort of curing salt, so you could try Double Strength Cure Mix. Finally, try 32mm Fresh Sausage Casing for the final touch.
Usage:1/2 to 1 cup of binder to every 10 lb. of meat.
Ingredients:Wheat flour,corn flour and rye flour