Making sausage: patties versus links?
I've been toying with the idea of making my own sausage for a while, but I don't have a good idea as to where to begin. I know how much fun it can be to make the links yourself, but as a college student, I sure don't have the funds nor the counter space for a meat grinder with all the great attachments! Would those with more experience say that recipes for the meat mixture in sausage links translate well to patties? How long would such a concoction safely keep in the fridge or freezer?