So I made my first smoked sausage a couple of weeks ago. It tasted delicious but unfortunately, they seem broken to me. The mix had to be passed through the stuffer a second time because the sausage was overstuffed and some broke so they had to be restuffed and I think that's what broke the mix. Next time, I will certainly refreeze the mix if for any reason I have to pass it through the stuffer a second time. The process was excellent though and the recipe was very good. I used the Thuringer recipe from the Charcuterie cookbook by Rhulman and Polcyn.