Rainy Saturday = Sausage making. Since I am still new at this, each attempt is an experiment. This time was garlic sausage - with one cup of grated permesan added (to 5 lbs of pork butt). The test patties were outstanding. Apple smoked. Just pulled them out of the smoker and shot them into the freezer to stop them from cooking. They have been cut and shrink-wrapped and are mellowing in the fridge for a day. Here are the results: