If you want to experiment with your own smoking
or dehydrating or move beyond the basic sausage
recipes in this book to more complicated emulsified
sausages (think hot dogs, bologna, or mortadella),
I’d suggest checking out Michael Ruhlman and Brian
Polcyn’s authoritative books on the subject,
Charcuterie and Salumi.Properly mixed sausage meat should be glossy and sticky
looking.Sausage: Meat, Fat, and Salt
Flavorings are all well and good, but there are really only
three ingredients that are required to make sausage: meat,
fat, and salt.