Finally got my sausage recipe dialed in after a year of tweaks
Turns out I was using way too much salt, about 2% more than needed, which made the whole batch taste off. What's your go-to ratio for a basic pork sausage?
Start with 1.5% salt by weight of the meat and fat. That's my sweet spot for a basic breakfast sausage. Then just adjust from there for your next batch.