A local BBQ joing, Longoria's of Everman Texas makes the best sausages out of brisket. Well, I finally got an electric grinder (northern industrial) and decided I'd start it off attempting a brisket sausage myself I cubed a 5lb untrimmed sausage, trimmed off the 'hard' fat, and placed the cubes in a bowl. I then added 1 package of cubed Pepperjack cheese, 1 can hatch mild chilies, 3 red jalepenos(crushed), Pendry's Chisholm trail steak seasoning, adobo powder, hungarian paprika, black pepper, kosher salt, mexican oregano, dried cilantro, and a little coriander. Nothing was measured, I just eyeballed it based upon what I liked. After chilling the mixture until almost frozen I ran it through on course grind, added the stuffers, and reran the meat through the course grinder again. The results were fantastic. The brisket was perfectly seasoned, with some mild/medium heat, and the flavor and moistness was outstanding. And I only had 1 casing blowout! Can't wait to do another batch and try a few different flavors and meats. Sorry, I only have the 1 pic...once I got them off the smoker I was too busy eating them.