Here are some pics of last year's German Sausage making:
I use 100% pork shoulder for our sausage.
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!