Re: smoked italian sausage??
I started with the recipe that's on stuffers.com and twist it around a bit to suit individual tastes. That recipe is pretty good as-is, but like a lot of folks here, I use recipes more as guidelines. It almost never comes out the same way twice, but always comes out good.
I'm guessing that's an old chop-rite/enterprise grinder? Those things are indestructible. Great for stuffing hog casings, but as I'm sure you know, stuffing sheep casings with a grinder can be a genuine pain in the butt. Took me over an hour to stuff two pounds of bockwurst with my #10 Porkert. :evil: That's why I went out and bought the Dakotah TNT stuffer, but I haven't had time to even take it out of the box. :(
For my next trick, I want to try and find a decent balance of chili seasonings for the stuffing and see if I can't make some chili dogs. :twisted: That's one I'll definately post!
Supposed to be really warm up here this weekend (I'm in Maine for the weekend), so I'm not sure if I'll give the stuffer its maiden voyage this weekend or not, but you guys have almost got me convinced to do it (here, twist my arm).
If I do, I'll get some pics since some folks have been asking about different stuffers.