2000 grams bacon, ground twice through a 3/16" plate. 500 grams pork butt, ground once through the same plate. The two mixed together along with 15 grams dark brown sugar and 8 grams coarse ground black pepper. Fry test... this is some good stuff. Stuffed into 32/35 hog casings and linked. I think a trip through the smoker would have been really nice with these but weather is not permitting today and it's back to work tomorrow so they'll be used as fresh sausages. If the weather had cooperated and I could have smoked them, I would have added 6 grams of prague #1 to the mix. The fry test told me there's still a nice level of smoke flavor in them from the bacon and the flavor is really nice. I'm calling them a success... but next time I hope to get them in the smoker.