Hello All, First a quick story! (If you don't feel like reading please skip to the question). I was born in 1977, grew up West of Detroit, Michigan. I am Polish and Proud. My Grandfather made kielbasa since I don't know when, fresh and smoked. It was a staple growing up. Every holiday it was there, next to the Thanksgiving Turkey, the Christmas Ham, go over on Sunday for a visit, and he would send a couple rings home with the family. I grew up on it! Well Grandpa passed in 1992, and his recipe died with him. A couple years ago I got thinking about it and asked my father, even though he helped make it really didn't know nothing. He directed me to my uncle, not much help either. Basically when it was made Grandpa was the Mastermind behind it all, they were just the labor. Well a few months ago I started thinking about it again, started looking around, started to gain more interest. And two weeks I started looking at attachments for my Kitchen Aid mixer to pull it off, after some research I said NOPE! I found LEM's website I thought they make some good equipment, so here is what I got. LEM 5# Manual Stuffer LEM 20# Meat Mixer LEM 1/4hp Grinder Also got 2 Weston 40# meat lugs As far as equipment what else do I need? Now some questions. Casings- which are the best, and what size? Spices- Are there some good premade ones to start with, or do you have something you wouldn't mind sharing? Where is a good place to buy from? Was looking at The Sausage Makers website, but saw some things about casings from China? The actual process of making it, I think I got that down. Just the mixing, seasoning, and casings got me confused. I have read the stickys and a lot of threads here, part of my problem is most of the time I am my own worst enemy, I put to much thought into things. So if anyone has any info that would be helpful, please let me know, weather it be a link to something, a thread that I should study, a video. Anything would be great! Thanks in advance for the replies. I just need a simple start.