ginger eh... interesting. I dont think I've ever put ginger in a sausage. I shall have to try that
If your interested here's my mild Italian sausage mix:
20 lbs. ground pork
7 Tbsp. granulated garlic
7 Tbsp. kosher salt
6 Tbsp. ground black pepper
1 cup water
Add all ingredients into a bowl add1 cup of water and mix with the immersion blender, once mixed add to meat and mix by hand
Cook a small portion to taste and adjust if required.
Let the meat sit over night
Then stuff into Natural hog casings. 30-32 mm
Approx. 3 feet of casing per pound of mix
28 sausage average for 5 lbs. of mix
44 sausages average for 10 lbs. of mix
75 sausages average for 20 lbs. of mix
I get my casings from Canada Compound on Dairy Road off of Highway 7 best prices around an good long casings.