I made ShooterRick's Attitude Brats -
http://www.smokingmeatforums.com/t/100076/shooterricks-attitude-brats-recipe-and-pics-on-the-grill and here's mine
http://www.smokingmeatforums.com/t/120835/shooter-ricks-attitude-brats-first-brats-for-me. Pretty darn good but a bit too much coriander for me, I'll make them again decreasing it just a bit.
They were much mellower after having been in the freezer for a few weeks.
Here's the Sweet Italian Sausage I've been making. I haven't stuffed any but that is definitely on the upcoming sausage making fest. It has a nice bit of heat to it.
Bulk Italian Sausage for 3 lbs
3 lbs. ground pork butt
3 Tbsp. Red wine vinegar
1 Tbsp. Salt
1 Tbsp. Cracked black pepper
1 1/4 Tbsp. Dried parsley
1 Tbsp. Garlic powder
1 Tbsp. Onion Powder
1 Tbsp. Dried basil
2 tsp. Paprika
2 tsp. Red pepper flakes (I used 1 tsp.)
1 tsp. Fennel seeds. Toasted and crushed
1/4 tsp. Brown sugar
1/8 tsp. Ground oregano
1/8 tsp. Dried thyme
1/4 tsp. Coriander
1/4 tsp. Mace
Mix all ingredients except pork and red wine vinegar. Then add to pork and add red wine vinegar. Mix well together by hand, but do not overmix.
Refrigerate overnight.