I received a
grinder for christmas and have made a few batches of sausage so far.
I have Ruhlman's
Charcuterie, and the Marianski book.
Ruhlman's explanations on theory are good, but many of the recipes are all screwed up. For instance his sweet and spicy italian sausage recipes have very different fat ratios.
I misplaced the Marianski book so I haven't tried any of his recipes.
Getting the emulsion right was my biggest step. Second was learning how the seasoning mellows after a day or two.
I'm on the lookout for a stuffer now, as my grinder is not the easiest to use for stuffing - the feeder tube is narrow and it is a bother to feed the ground meat down through it.