Ok guys, after a few months of reading tons of blogs and forum posts, I made my first sausages this week. Last week, I ordered 10 different sausage blends from AC Leggs. I decided to try my hand a both brats and some breakfast patties. So, I used Leggs Bratwust seasoning and also Leggs #10. I'll try to go through my process and I hope you guys can point out any mistakes or provide any tips/feedback. Boston Butt 7.5 lb/ $1.49/lb from the local Food Lion; cubed and semi frozen in the freezer AC Leggs Bratwurst and #10 seasonings. Kitchen scale $10 off Amazon. Natural Hog casings from PS Seasonings 32mm-35mm. -Rinsed salt off -Soaked in warm water for 50 minutes -Drained and soaked a second time for 40 minutes Brand new Cabelas Commercial 1/2hp #8 Grinder....$160 (display model) Set up with coarse plate Ran the semi frozen cubes through the coarse plate. After grinding the the coarse plate, I placed the meat back into the freezer while I cleaned the grinder components. I then re ran the meat through the grinder, this time using the fine plate....then back into the freezer for the meat and cleaning for the grinder. Next, I divided the finely ground meat. 3.5 lb reserved for brats and 3 lb for breakfast patties. For the brats, I weighed out the correct amount of seasoning and mixed with some ice water. I then added the mixture to the meat and hand mixed for 2 minutes....then back into the freezer. Putting the casing onto the stuffing tube proved to be the most difficult part of the process! Time for stuffing. Surprising, it went fairly easy. I do think I will need to invest in a foot control switch and some better stuffing tubes. Oh yeah, the "bread" trick didn't work too well in getting the last of the meat through the tubes. One problem... I think I stuffed too much meat into the casing. It was very difficult to twist into links. Cutting into individual links was also troublesome. Most links unraveled or split as I cut them. As for taste, I am pleased with the AC Leggs Bratwust seasoning. It seems to be missing something, though. For cooking, I poached them in water for 10 minutes (not quiet to a boil) and then placed on the grill. Anyway.... thanks for reading.