Decided to try Chief Willies Hungarian recipe, and also wanted to try my hand at emulsifying some sausage in my food processor, so last night I cut up 7.5lbs of pork butt, ground it all through 5/16 plate, divided off 4lbs for Hungarian and ran 2.5 lbs through the processor with the German seasoning I had purchased at bass pro. I also added some soy protein I purchased from Sausage Maker to both batches. As you can see, I did not clean the stuffer before switching over to stuffing the knock wurst and there are specs of the Hungarian mixed in here and there, but I don't think it will bother me one bit.
