Well, I think I got a little carried away but had to do something with all those Giant Eagle pork butts that i bought! Neighbor came over saturday and sunday with some additional butts and some venison. Ground up about 36lbs of pork. made some breakfast sausage, then I broke out my stuffer and made some hot italian sausage, some "german" sausage and some Chorizo. Also assembled about 13- 1lb "logs" of venison/pork summer sausage which i'll smoke later this week. Although, I'd made breakfast sausage before, this was my first attempt at stuffing sausage into casings. There was definetely a learning curve but after a call or two to my ol' fishing buddy, I finally got the hang of it. I used spices from "kits" (2 from cabela's and one from a sausage supply house). The italian came out great....not real hot but a bite to it. The Chorizo was good and not too overpowering. I liked the breakfast sausage as well. Hope to try the "german" tomorrow. Next time, I'm going to just follow some recipe's that I have and mix my own spices together.