Basics to have on hand for fresh sausage making?

[ClaytonD]

What is a good starting list of ingredients to have on hand for sausage making (raw)? There are great mixes available but if I want to DIY various mixes, what do I want in my shelves to access when making sausages?
Salt
Phosphate
MSG
NF Milk Powder
Carrot fiber or other binder
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Thanks!

[TexLaw]

ClaytonD The first thing you ought to do is look at a bunch of recipes and see what you want to make. If you only have one book on making sausage, get the one by Ryteck Kutas. You also can find a gazillion recipes online.

Some additional things you likely want to keep around are black pepper, white pepper, garlic powder (or granulated garlic), onion powder, dry mustard or mustard seed, nutmeg, paprika, cayenne pepper, and a handful of dried herbs (marjoram and thyme come up a lot). You can do a whole lot with that. If you like Italian sausage, you want fennel on hand.

[Joe Hell]

ClaytonD I make a ton of fresh sausage but I don’t use or have a reason for the addition of phosphate, msg, binder, etc… I have used milk powder on the rare occasions that I make Andouille.

I primarily use plain or kosher salt, black/red pepper, toasted fennel, minced dried garlic, mace, nutmeg, mustard seed, allspice, paprika (smoked, sweet, hot) dried: parsley, chives, thyme, sage, rosemary, onion…

[ClaytonD]

Thanks TexLaw & Joe Hell (nice rack!). I have the book, also Len Poli site and Meats and sausages site. The question was sparked from reviewing a bunch of recipes…some call for milk, some call for phosphate, some call for carrot fiber, etc.

[ClaytonD]

Joe Hell what is the Sasquatch Moss spice in that photo?

[TexLaw]

ClaytonD It sounds like you are well on your way, then. I look forward to seeing what you make!

[Joe Hell]

ClaytonD It’s a ‘citrus chili’ spice mix from Spiceology in Spokane, WA.