Ok - - Kicked off my second run at Sausage with much better results. Many thanks to Princess for the Green Bay Brat walkthrough. I didn't follow your recipe exactly, I kind of hodgepodged it with a couple of others I found on our fourms. Mine came out great, but I might have over-seasoned just a bit. (Perhaps I should followed Princess' recipe to the T. spices all lined up and ready to go! Spice mix, egg, milk, finely chopped onion and garlic. The Meat: 3.5lb Pork Shoulder, 3/4lb Ribeye, 1/2lb Bacon. The Grinding: This was my first grind with my new grinder. I tried the smaller grind size first and it just turned to mush. I had put my meat in the freezer for an hour or so, I think it should have been a little bit colder. Specifically, the bacon. It seems to warm up very quickly. Primed and Ready. Wet ingredients and spices mixed in with the meat. Little soldiers all in a row. The end result. Who needs Veggies!! Very Juicy, definitely enough fat. I think I'd like it to be a little more "chunky" inside. I'm thinking after another couple of runs, I'll go ahead and make the investment in a better grinder. I definitely love the process, and the results. I bought a cheapo 30$ ginder/stuffer because I didn't want to sink a lot of $$ into something I might not use. Well now I know. Thanks again to everyone who posts on this forum. What a great place!