Here are some pics of last year's German Sausage making: I use 100% pork shoulder for our sausage. 1st grind My daughter rinsing and soaking the casings. Nice that she still smiles about it. Didn't take pics of mixing. I have a 25# LEM mixer. This was the 1st time using the vertical stuffer. Works great! Links hanging and just getting smoke to them Here they are after smoking for several hours. Yummy!