My family loves just a basic garlic recipe. Pepper, salt (pickling salt), Marjoram, cure if you're gonna smoke and lots of garlic. A garlic press is a must for sausage making imo
An old polish guy taught me a long time ago the meat needs to be very cold and grind it coarse. I even put my grinder parts in the freezer for a hour before I start.
For smoking I add cure, paprika, cayenne and mustard seed to the batch. The links need to be very dry before they go in and I smoke low (175) and slow (til there done lol) with a nice cold bath when they are done
Family and friends love the flavor so it's good enough for me :wink: