I have been wanting to make homemade sausage for a long time. A few weeks ago Nepas gave me a recipe for Hot Italian sausage. Judy & I finally got around to making it this morning. All I can say is it really is so much better than what you buy at the store. I know all you guys already know that, but being a sausage newbie it just blew me away, how good it was. Here's his recipe he gave us: Fresh hot Italian for 5 lbs 3 1/2 lbs lean meat...80/20 GB 1 1/2 lbs pork but, ground thru med plate. 2 Tbs salt 1 Tbs paprika....or more to taste 1 Tbs crushed red chili pepper, or more to taste 1 Tbs cayenne 1 1/2 Tbs whole fennel seed 1 Tbs whole anise seed 1/2 tsp white pepper or more to taste 1/2 tsp black pepper 1 Tbs white sugar 3/4 cup water We changed a few things. First we used equal parts beef & pork. We bought a pork butt & a chuck roast, and since we like a lot of heat we doubled the Red pepper flakes & cayenne pepper. The rest we had to adjust a little because we had 6.5 lbs. of meat after it was ground. We used the meat grinder on our Kitchen aide mixer & we didn't realize it but the grinder housing was cracked in 2 places. Now I have an excuse to get a new meat grinder. We already bought a LEM 5 lb. vertical stuffer. So with the new grinder we will be set for a while. Here's the spices: The chuck & the butt both weighed around 3.5 lbs. Unwrapped you can see they both look pretty good! Next into the grinder. Next we mix in the seasoning. Nice color, starting to look like hot Italian sausage now! Next we fry test it. It is perfect, we didn't add anything. OK now we stuff them. Next into links. It's about 10:00 AM so into the fridge for a couple of hours, then it's lunch time. While Judy's cooking the sausage. (She boiled it in beer for 15 minutes then put it on the grill for another 15 min.) I'm going to vacuum pack the rest of these for the freezer. OK there done. We put a piece of provolone cheese on the bun, then the sausage, then a pile of peppers & onions. It was AWESOME!!! Thanks for looking and special thanks to all of you that helped me get to this point. I PM'd nepas a few times during my sausage experiment & he was with me all the way. I guess now I will have to tackle real sausage making. Curing & smoking. Not for a while though, my freezer & fridge are full.