Greetings to all! I have played with the idea of making my own sausage for quite some time. I have kind of a plan for a smoke sometime next month (more on that later). I've found a breakfast sausage recipe I like (but if anyone has one to share, I'd love to see it). I started with the breakfast sausage for my "grand plan" since that is the part I want to highlight with this meal. I made the recipes and fried the sausage as patties trying out several recipes and making adjustments to get the flavor I want. Next week, I'll be doing the same for either Italian sausage or perhaps a jalapeno version. I will be buying a stuffer to make this whole thing work. Here's my plan: 1. Pork loins... cure one as Canadian Bacon, one as a maple/brown sugary ham kind of thing. 2. Make the sausage and smoke for an hour or two using only maple wood. 3. Stuff the sausages into their respective pork loin (breakfast into ham, Italian or jalapeno into Canadian Bacon). 4. Smoke them with maple and apple woods. 5. Slice at some point... Sandwiches or just meat on the plate? They will need to be prepared the night before the meal (at noon, which is dinner to me and lunch to most). I'm thinking it would be easiest to make them 12 to 18 inches long and making a couple of each. So my questions are thus: What would be the best casing to use, considering they will be stuffed into the pork loins? If you were offered the choice, would you want this served as a sandwich or just sliced on the plate? There will be sides, but that's up to others, I'm only doing the meat. Perhaps on hamburger buns? I made Jeff's sauce for this crowd before and they used every drop. I'm thinking of having that as an option also. Thoughts? I had a request to make it hotter. I might do that separately. Well, I've rambled on long enough and had to log back in a couple of times now as I preview the post. It's getting long, but I need your help. Many thanx, for your patience and help.