Some recipes for making sausage are for pork liverwurst and garlic turkey sausage. Both recipes require casings, such as muslin or collagen casings, and the pork liverwurst recipe requires a meat grinder.
To make pork liverwurst, put 1 pound of cubed pork liver, 3/4 pound of cubed pork butt and 1/4 pound of cubed pork fat through the meat grinder separately, and then grind again combined together. Sprinkle 1 1/2 cup of finely chopped sweet onion, 3 tablespoons of powdered milk, 1 teaspoon of white pepper, 1 1/2 teaspoons of salt, 2 tablespoons of paprika, 1 teaspoon sugar, 1/2 teaspoon marjoram, 1/2 teaspoon finely ground coriander, 1/4 teaspoon mace, 1/4 teaspoon allspice and 1/4 teaspoon ground cardamom over the meat, and mix well. Put the mixture through the grinder twice more, chilling the mixture for 1/2 hour between grindings. Then put the mixture into pre-prepared casing, place in boiling water, and simmer for three hours.
To make garlic turkey sausage, mix together 1 3/4 pound of ground turkey meat, 1 tablespoon salt, 1/4 teaspoon of white pepper, 1 teaspoon of dried sage, 1 teaspoon of granulated sugar and 1 teaspoon of finely chopped garlic. After mixing, let chill for at least three hours before stuffing into casings.