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I've got about 60lbs of Pork Sausage Chubs and want to turn a few pounds into Stuffed sausage. Brats would be best. For several weeks i've been trying to figure out the spices in the chubs so I can compensate when mixing up brat spices but I always end up over powering the taste buds. I've...

Well, I've started back on my journey into sausage and curin'. Kids are grown and there tastes have matured so they now appreciate a good butt or Turkey Turd fresh out of the smoker. So now the journey begins. I've spent the last few days shopping (and buying) and now I wait. today I received...

ok, I have $400 to spend on a grinder. I'm looking at the Cabelas 3/4hp or the LEM .35 ($279), If I can justify the extra $24 dollars Lem has the 3/4 for $424, and as yet undiscovered grinders in this price range. they have great reviews, adaptable for other kitchen items the wife might...

I started this recipe over in the Sausage group here: http://www.bbq-4-u.com/forum/f31/gyros-er-sausage-22126.html The idea was to treat this Gyro meat stuff like sausage. My first several attempts at Gyros ended up dry with the texture of cardboard. So I figured I'd whip it up and cook it very...

it must be a FATTY!!! with a side of smoked Brats and fresh from the oven bread. the weave 1 lb bacon The Roll 50/50 pork sausage/80/20 hamburger The Peel the stuffin' my pork rub, onions, taters, sharp chedder, mexican mix, and smoked sausage 'nother stuffin' Smoked sausage, onions...

ok, your probably thinking, wth does a Gyro have to do with Sausage? I'll tell ya. I love Gyros. Use to eat 'em all the time while living in Washington State (strange state for Gyro's but there they where) move to Kansas and damned if I can find 'em. ok, found one in a gas station and where...

what size hog rings are typical for general use around the stuffer? i'm seeing LEM offer 1/2 with pliers for 6 bucks then see 3/8 without pliers for 6 bucks elsewhere.

forum searches typically return some pretty irrelevant results and most times can't find the info through all the muddled discussions presented to you. Hence my dilemma. I'm venturing into the sausage arena as I rebuild my arsenal of outdoor cookery and its time to tick a meat / sausage grinder...