Hi there,
Going to make sausages and charcuterie this weekend with my cousin that has received a sous vide/sealer, a meat grinder & a sausage stuffer.
I have loads of spice mixes that I can use, but I'd like to get more ideas (meat cuts, spices, fresh herbs, etc) and who else to help me but Redditors.
I welcome any tips too on stuffing/making the sausages, aging(?) for the charcuterie, since I don't know much about the process/ups&downs, etc.
Cheers
bon appetit
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