My family used to make a good sausage. I didn't care for the liver
sausage, or blood sausage. But the potato sausage and the 'bratwurst'
were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
mild hungarian paprika, pork stock, garlic blended with meat stock. I
think that's it. Pretty simple. Smokes well. Is excellent fresh.
We also made a schwarten(pork rind) sausage. I didn't care much for
it.