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I have the LEM 5 lb.  I used the middle size horn that it came with it, and Syracuse 32/35mm hog casing.

Never done a split batch, and so far I haven't done a smoked sausage without phosphate. I will probably skip them next time around.  I am no expert, but I know I read somewhere that it gives a 'bounce' and that seemed like it was true.  

I think it's really good. I tasted it just cold sliced, and it seemed a bit mild.  I cut the cayenne in half, because I was scared.  However, in the jambalaya I just made, I think it's just right for me.  I may up the heat slightly next time.  It has a great garlic presence.  I added phosphate...

Last year I decided to start making my own sausages...  My inspiration for this was Andouille.  I used to get a pretty good one locally, but then it disappeared.  I tried the stuff the grocery sells that is labeled Andouille, to my extreme disappointment.  So I bought a smoker, despite the fact...

There is no way that I'm not going to make this, and soon.

Thanks for the replies... I kind of figured it was not going to kill me.  But I just couldn't accept it.  I decided to pull out another tube of casing, took it off the plastic to get a close look and it was basically flawless.  Clear as I was expecting.  I uncased the brats and re-stuffed them...

I'm pretty new to casing up sausage, so maybe I'm overreacting here.  But I just used some of my first batch of casing from Syracuse to make some brats...  and I'm not overly pleased.  There's some kind of weird stuff all over the outside of them, as you can see in the pics below. I don't see...