A US based recipe from sausagemaking.org making about 5lb total mix.
Robust seasonings and long, slow cooking in the oven make this a fine-textured, flavourful sausage that cries out for a good homemade mustard and crusty bread.
5 pounds ground beef chuck
3 tablespoons curing salt (such as Morton’s Tender Quick)
1/2 cup dry red wine
1 tablespoon pressed garlic
2 tablespoons each chopped rosemary and sage
3 tablespoons chopped sweet marjoram
1 tablespoon freshly ground black pepper
1 tablespoon red pepper flakes, or 2 tablespoons minced fresh jalapeño or Serrano chiles
2 tablespoons fresh ground, toasted coriander seed
4 tablespoons brown sugar
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