Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.

peace

Got it, Thanks!

Hello folks,
I going to make Longansia. The recipe call for Prague powder. Can I substitute Cold Phosphate? It will be a 5lb. batch.

Thanks,
james

Thank you, I will make it as a fresh product so not being smoked. I appreciate the clarification.

james