Well this is my first time making any type of sausage, i used the the food grinder attachment on the kitchenaid mixer with a sausage stuffer, the meat in the 1st pic is beef chuck, pork fat back and pork boston butt. I used a recipe out of Bruce Aidells' complete sausage book, i fried some in a pan to taste it and man was it great, so then i put it in 32mm hog casing, im drying it overnight in the fridge then hot smoking it tomorrow on the BPS, here is a couple pics of the making i wish i took more but i got really involved i will add to this tomorrow during the smoke. If any one wants the recipe let me know.
