About every 3 or 4 months, I make up a batch of Cajun style pure pork sausage. Since this is a long weekend and my stocks are running low, I decided this was the time to do it. Yesterday afternoon late, I cut the meet off a pork butt, added some pork fat/beef suet to make a 75/25 mix of pork to fat. I seasoned it and let it sit in the fridge overnight. Today, I got out the Kitchenaid grinder and the LEM Sausage Stuffer. Ground everything up, stuffed into casings to about 1" diameter and have it in the fridge drying out and resting overnight. Here's what it looks like: Tomorrow, I'll put it in my electric Cajun Injector Smoker at 185 degrees for 4 hours, hitting it with hickory/mesquite/pecan chips for smoke every 30 minutes, then bump up temp to 225 till sausage gets to 155. Take it out, rinse well in cold water, hang to let dry, then cut up and vacuum seal. Yummy!