Om, Ok, you've peaked my curiosity. I've never even considered making
my own sausage, but your recipe sounds really good. Could you please
elaborate a little on what you use for the meat? Do you grind the
spices with the meat, or do you add them to the ground meat?

I have the grinder attachment for my Kitchenaid, and many of the spices
in your recipe I grow in my herb garden. Whatever I don't grow myself,
I already have in my cupboards, so it would seem like an easy thing to
make. I probably wouldn't make sausage in casings, but patties, like
you did.

Your recipe says the amount of spices "per pound". is that correct? I
think 10 lbs at a time might be a bit much for just the two of us here,
but I certainly would be willing to try 5 lbs.

Just walk me through this a little more, what meat? How does it hold
together? I'm thinking of meatloaf holding together better with eggs
and breadcrumbs. Does the sausage hold it's shape easily? And anything
else I need to know to make my first batch.

Denise