www.sausagemaking.org

Hello everyone. I'm an Irish man living in Louisiana and although I have experience making Boudin,aswell as many other types of smoked and green sausages, tomorrow I will attempt to make some Irish breakfast sausage for the first time. I will be using a 5 lb #8 LEM Grinder and my ingredients will be 4lbs of Boston butt (Fat ratio - 4:1) I'm gonna adjust the seasoning as I go but my main ingredients will be Salt, white pepper, Marjoram, Nut Meg, Ginger, Coriander and Bread Crumbs. What should be my main concerns as a first timer? All suggestions are welcome.

Have a read of this post and play around with the spices to suit your palate.
viewtopic.php?f=1&t=11354
Yotmon.

Oh - and welcome to the forum !

Main concern: liking it too much and realizing you didn't make enough

Probably your 'roots' kicking in ! Next you'll be having boiled bacon and a plateful of spuds. Don't forget the cabbage. Did you write down the ingredients for next time - a usual mistake on my part.

Mora na maidine dhuit !