CW,
Thank you so much for the "Cervelatpolse" link. I can't wait to try this.
Jim

I have tried with and without the mustard and didn't see significant difference. I do rub my pork the night before I smoke it. I do like a mustard based sauce on my sammys.

Ross: sorry I was whining. I had hoped for a quick consensus in hopes of making some sausage this weekend. No matter, I didn't have time anyway. I was hoping for the excellent responses that I got before I had to go back to work. I am told that with time, God will teach me patience. I just want it n...

I was hoping to hear from people who have been making sausage for a while. I guess it doesn't matter... or my question wasn't interesting enough to respond to.

I am relatively new to sausage making. I have done some nice pork and chicken sausages, but have not tried any beef sausage yet. We are planning to try a cervelat. The recipe in Mr Marianski's book calls for 70% beef and 30% pork. I am looking for others experience as to the cut of beef to use. Than...