I treated myself for Christmas and bought myself a New Mincer and Sausage Stuffer. This is the first time since then that I have been able to play! Thanks to Reinhard for his thread on Hot Links, http://www.smokingmeatforums.com/t/232748/made-some-willies-texas-style-hot-links 5 pounds pork butt 12 oz of good beer 2 T black pepper 2 T crushed red pepper 2 T cayenne 2 T papricka 3 T kosher salt 2 T mustard seeds 1/4 cup diced garlic 1 tsp cure #1 1 cup dry'd powdered milk [I added this to retain moisture Minced the Pork, Mixed in Dry Ingridients and Spitfire Beer, I let this sit overnight in the fridge to enhance the flavours. Quick taster! Can agree these are Hot Links!!! Then did a second mince straight into the Natural Casing, Forgot the the finished picture only have this when linked and Vac Packed, Time for a spot of lunch, a plate of Hot Chicken Wings, Then I did some Bratwurst, sorry it was a bought mix, These tasted just like the Bratwurst I had in Germany when I was a teenager!