Hello fellow sausage makers. My name is Mark, and I'm from Oak Creek, WI. I've been doing sausage for about 15 years. It started with a family tradition and now has become an obsession. My family and I get together 2-3 times a year to make sausage. Each time consists of about 500 lbs of Boston's and anywhere from 2-4 hours to cut and grind. We make our own "Maciejewski Polish" that came over on the boat, brats(for summer time), Italian and hot Italian. I on the other hand, have morphed into a lunatic. I've mixed a couple of Hungarian mixes together and have found one that fits my personality... Loud and obnoxious. I also do my own snack sticks, with the occasional venison snack stick. The only Prue-made mixes we use are for brats and Italian, the hot, we add our own "take" on it. Other than that, hand mixed hand measured spices. I have a Weston 11lb stuffer, a 1 1/2 horse stuffer from way back when, a Brinkman 2 door propane smoker, and a simle foodsaver V2244 sealer. 3 beautiful daughters and one amazing wife. I'll post pics when I get time. Oh, and thanks for this group, I already found some interesting stuff. Anyone here from Milwaukee, or near?