JP, just another thought. Sausage can be made from most any meat, even shrimp or chicken.
CF:)
Beef Sausage

Yields: 4-5 lbs
3 lbs lean beef chuck
1 1/4 lbs fatty beef (short ribs or plate)
1/4 lb beef suet
5 tsp kosher salt
1 tbsp coarsely ground black pepper
2 tsp ground coriander
pinch ground allspice
pinch ground bay leaf
pinch ground cloves
1 tsp dry mustard
2 tbsp whole yellow mustard seed
2 tbsp minced garlic
2 tsp sugar
1/2 cup water
lamb or beef casings
Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate. In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended.
Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2-3 days, 2-3 months in the freezer.

Here is a link that tells all about sausage meat. CF
Meat

OK, this is the best site that I use a lot, This guy has the best recipes on the internet. I love sausage and love making sausage. Please let me know what and how you make yours. CF
Sausage Recipes and Formulations

Thanks CF. You've given me a great start.

BEEF STICK

5 lb. lean ground beef
5 rounded tsp. Morton Tender Quicksalt
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
2 scant tsp. liquid smoke
1 tsp. hickory salt

Combine all together and refrigerate for 3 days, mix once each day. On the 4th day, shape into 4 rolls and bake at 150 degrees for 8 hours. (shrinkage very slight).


BOUDIN BLANC

2 1/2 lb. pork butt
2 1/2 lb. chicken, ground
2 1/2 tsp. kosher (coarse) salt
2 1/2 T. white pepper
2 1/2 C. onions, minced
4 T. butter
2 eggs
1/4 bunch parsley, fresh
1/2 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/8 tsp. cinnamon
2 1/2 C. rice, cooked

Melt butter and saute onions.

Mix eggs and spices.

Combine onions, parsley and rice with meats.

Mix in eggs and spices.

Shape into links and cook.