Homemade Sausage Making

I am making some dried Italian sausage. I remember hearing somewhere as to a good rule of thumb in percentages for dried spices (fennel)((crushed black pepper)(red pepper). I understand salt is salt and cure is cure. I like it kind of mild and I was planning on grinding the fennel instead of full seeds. Let me know. Thanks

The damn dreaded book

On pages 88-90 of the yellow book are basic guidelines and charts and recommended amounts per kilo for pretty much any herb or spice that is added to sausages. Its a good reference.

As far as grinding the fennel I do that a lot also but if anything it seems stronger that way vs whole or cracked seeds

The damn book.

Hey Lou the same charts from the book are also online here:

http://www.meatsandsausages.com/sausage-recipes/secrets