Seasoning:  We prefer to use kosher salt for it's purity and texture, as well as fresh herbs and whole spices in our sausage making.  We will freshly chop or grind the seasoning and add them to the cubed meat a few hours, or up to a day, before grinding.  This will ensure even distribution and enhance the overall flavor of the sausage.  When following the recipe below, feel free to omit of substitute different seasonings to your taste, just ensure the salt to meat ratio remains the same.
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