Sausage recipe?

Here's a thread LINK for an andouille-inspired sausage I made recently. I used mass measurements to scale my ingredients. This sausage came out great but I would recommend knocking the salt down to 1.5% (or .015) and reducing the cayenne pepper to 1/8% (.00125) if you want it "Not too spicy for others in the household."

Remember to make a tester patty before stuffing your casing to make sure the sausage has the characteristics you are looking for.