I made some a few weeks ago. It worked well. I'd consider adding some powdered milk to it.
q Non-fat dry milk � Add 3.5% (of meat weight) to the meat mixture. Binds the meat, retains natural juices.
http://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/3674918/Re_summer_sausage_success
