Inspired by this thread I thought I'd try my hand at some chicken basil sausage. The recipe came from Charcuterie, except that instead of using skinless thighs and adding pork fat, I just kept the skin and left out the pork. This was my second time using the Gander Mountain 15 lb stuffer and the first time out for the Gander Mountain 3/4 hp #12 grinder. Getting everything ready... Grinding up the chicken... the grinder really did a great job, didn't slow down one bit. Gray Cat looking suspiciously at my operation... All stuffed... Lookin' tasty... Linked up and ready for the vacuum sealer... I did make some pasta using the sausage the next day but didn't get any pics... too busy eating it! Very delicious and would highly recommend it.