godogs57
Senior Member
Wanted to get back to making deer sausage….its been 25 or so years. Wife getting me a grinder for Christmas. I used to love the flavor of my sausage when I used bacon and Leggs #10. Plan on making it in small batches first to tweak the recipe. 50/50 might be a little much? 60/40?
Thanks in advance for any input. Is Leggs #10 still the gold standard? I like my sausage a little on the warm side…..suggestions?
Thanks in advance for any input. Is Leggs #10 still the gold standard? I like my sausage a little on the warm side…..suggestions?