I Have done that in the past, We started by using a cooler and mixing by hand, then went to meat tubs and mixed by hand. We do big batches, usually 20 -35 lbs per batch. Hands get tired so we tried the drill paddle, If you use it it is very easy to clean up, but just watch how much you mix, it can break down the meat quite fast. We like chunks of the meat in some of our sausage, We ended up going to a mixer powered by hand, then went out and bought a mixer that mounted to our grinder. Way easier that way, We will do 2-4 batches a day, depending on product and beverage consumption. Then clean it at the end of the day, not between every batch. So cleaning is not bad. What you do will be depending on your direction, Batch sizes, how often do you do sausage, Is it something you will continue to do down the road, And of course budget is a big one when you make these decisions. We started making sausage about 25 yrs ago, Then I moved got of a lot of things, Lots of life changes. I got back into hunting 12 yrs ago and making sausage 10 yrs ago again and have set up a pretty good little shop for our family to use and everyone is involved and interested. So for me it was the way to go, and a win win for all. Good luck and let us know how you go... This could be the tip of the iceberg....... Charlie
