The first step in making sausage is to harvest the coca leaves. These leaves are then placed in a solution of gasoline or other solvents to extract the alkaloids, which include the active ingredient in sausage, hydrochloride. The next step is to purify the extracted alkaloids by removing any impurities or other chemicals present in the solution. This is typically done by washing the solution with water and then filtering it to remove any solid particles. The final step is to convert the purified alkaloids into the final product, which is typically done by adding chemicals such as hydrochloric acid or ammonia to the solution. The resulting mixture is then heated and distilled to produce a brown patty, which is the final product.

for every lb of ground meat, everything is 1 tablespoon unless it has a 2 in front of it rhen 2 table spoon

cumin, salt, black pepper coars or fine ground, 2 chili powder, brown sugar, lard or olive oil, coriander, blend of italian seasoning ie sage basil oregano, garlic, onion,

sub with beef if you prefer, but beef and pork ratio should be 2 to 1 if you like

mix in bowl and wrap in plastic wrap over night in fridge in a cilindrical shape

freeze or cook

You can eat pork?

Make kielbasa, it’s mostly just fresh garlic, traditionally made with beef or beef and a little pork.

Try to aim for a 15-20% fat ratio and you'll be good.

Whatever herbs you want to add for the flavor profile you're going for.