My family raises sheep, every year we have several of the older field maggots ground up into breakfast sausage. I have never made a fatty before, or for that matter even heard of them before joining the forum. I just ordered my new GOSM today and am thinking of attempting one of these delectable sounding treats for the filler (along with a couple of hams) next weekend when the box arrives. Anyone ever tried this with mutton or lamb before? I am thinking of doing the filling with bell peppers, onions, mushrooms, cheddar, pepper jack, and some seasonings. It will likely be my first qview post.