Haven't posted any of my own cooks in a while and decided I was craving some Italian cheese and parsley sausage. We use to get thin rings of cheese and parsley sausage in my family for special occasions from an Italian butcher and my whole family loved them, myself included. Found a recipe online and tweaked it a little bit. Here it is with my changes: Cheese and Parsley Italian Sausage Recipe 5 lb Ground Pork (half butt, half loin) 2 tsp Sea Salt 1 tsp Ground Black Pepper 6 tbsp Fresh Chopped Parsley 1 tbsp minced garlic 1 cup Fresh Grated Parmesan Cheese 8 tbsp Dry White Wine 8 tbsp water 1/2 cup NFDM Meat was almost frozen when I ground it: Mixed all the liquid, spices, and cheese up: In hindsight I would have folded the cheese in after I mixed in the liquid and spices. Felt like the cheese made that mixture more of a paste than a liquid which may have caused an uneven distribution of spices. We shall see. Mixed Test patty was good Something I noticed, cheese kind of melted out in patty form. When I tasted the drippings in the pan I could taste the cheese flavors. Hopefully the cased sausages will hold those cheesy juices in. Stuffed them up in 32-35mm natural casings. Traditionally around here they are in lambs casings or really thin pork casings but I went with what I had on hand: Only one of the links blew up when I twisted them so my stuffing skills are improving. Had to use up the leftover sausage in the tube and bottom of my stuffer so I used my griddle for some lunch: The cut picture doesn't do the juiciness justice. It's a pretty lean mix and it still came out with good moisture. The taste was good but I always feel like it gets better after a night in the fridge. I'll update when I cook up some links. Just have them on a rack in the fridge uncovered. Read somewhere that it helps the casing adhere better. Thanks everyone for looking and again thanks to all the sausage guys out there who have made this so much easier for me. @tropics Richie, thanks for the help the other day!