After a lot of reading here and excellent tips from Cranky Buzzard and Boykjo, my 9 year old grandson and I made sausage on 16/Jan/16. I was so exhausted after I got all the stuffed and everything cleaned up that I put off posting. That Saturday we made seven pounds of summer sausage,5 pounds Boudin from a cured and smoked pork butt and 5 pounds of regular cooked pork butt Boudin. I also used 2 pounds of cooked chicken livers for each 5 pounds of boudin. I let the stuffed summer sausage rest in the fridge overnight and smoked it on Sunday. I used REO Seasoning spice mixes on all the sausage I made on Saturday. REO is a small family owned spice and seasoning company in Huntsville, Texas. On 20 January, I made 5 pounds of Chicken and Spinach sausage and on 21 January I made 5 pounds of Chicken, Green Chili, and High Temp Mozzarella sausage. Attached below are the pictures. Thanks for taking a look. I am just about ready to make some smoked Polish sausage.