I searched the boards, and found some useful info, but am looking for a bit more . . .
I just got, for the holidays, a meat grinder, sausage stuffer, some seasonings, and some natural casings.
I am very excited - have been wanting to make some sausage for a while - but would love some direction.
Anyone have any general tips/thoughts? Specific recipes? Favorite combinations? Is it worth getting a book like Ruhlman's Charcuterie, or will that mostly be for cured meats as opposed to what I will be doing?
Thanks in advance. (I am in NY if anyone has any location-specific suggestions for places to get certain ingredients, etc.)