Diario de Diddlee, 03 may. 19

That is great. Id love to make my own. I have a grinder but don't know what cuts of meat are good. Does color matter?  

jenjabba A German cook said something that brought down the walls for me. "Take what meat you got, mix it with some pork belly, and you got a standard Bratwurst" Just too simple somehow. Every day food prep in a culture where homemade sausage is normal. Pork is very grey and dull looking in pure form, and a micro amount of Nitrite make it look far more appetizing. It's all about just making it for food. Not too much science to it. At first I thought you needed special curing chamber's and stuff, but that is purely to copy a sausage that comes from a location with moist cold cellars. In other parts of the world they do exactly the same with the climate and conditions they got.  

jenjabba By the way, next idea I got from Germany is simply to make a paste of the meat you got, spice and salt it. Put the paste in a greased bread tin and bake it. Use the 'bread' as a wheat bread replacement. Have yet to try that, but it will certainly be tested out. 

I wanna be you when I grow up, bro! Boss sausages! 

Yes, sir, you have my attention. 😁 

You're so talented. 

Row then eat, Row then eat. I dig it! 

I've made a lot of foods in my life, but never sausage. Interesting.................