I have a few years experience in making various pork sausage for resale. We regularly process a full pig each week for bacon and sausage. The simple recipe we use for pork is a standard seasoning (Butchers Choice) with breadcrumbs, pork and water.
we are now intending to start selling beef sausages after the New Year but cannot find a good seasoning. We have tried two types and they were rubbish. Just wondering if we could use exactly the same recipe we use for pork (same measurements)?
Best regards,
Ploppy