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My family and I began butchering our own pork last March. We've only done it twice and both times the sausage turned out... badly. The first time I tried for a sweet breakfast sausage and it came out almost too sweet. A lot of sweet maple and apple flavors. Although the texture was good it just seemed gamey. Then we butchered another pig and I ground the shoulder with a mixture of italian herbs and red peppers to make it hot italian sausage. That mixture wasn't so sickeningly sweet, but it still came out really gamey. I thought that it might be the casings we used (the links LOOKED perfect) but even patties which had never touched the casings still tasted off.

In the second batch I left some links to hang in the kitchen to dry and some went right into the freezer. Both tasted the same and I never saw evidence of curing in the hanging set.

Does anyone know what I'm doing wrong?
Thanks

Welcome to the forum. How much salt did you use? How long between slaughter and sausage making?

Welcome, Did you butcher boars by chance? there is something called boar taint that will give the meat an off flavor.