Ok, so the sausage posts on here inspired me to try giving making them a shot. I have made two attempts so far and have had problems both times. Both attempts were for a hot Itlaian sausage. This last try started out a little better, but I had one issue that I think I have narrowed down to either my meat or how i am trimming it. Basically it started out nicely, but then the meat started comming out almost like a paste - sort of like hot dog inside. Part of the fat is catching in the die and clogging things up. When I disassemble I sort of have to "un-weave" long strings of "fat" (maybe another part). I have trimmed fat from the meat while cutting it up, maybe I am not getting enough off? I don't want to loose to much fat content.... Also, I am using an electric grinder with a stuffer attachement. I have read two different methods - grind the meat, season and then back in to stuff or season the meat cubes and grind/stuff at the same time. Going the first rout, I imagine I would remove the die and the little "blade" thing from the grider? Sorry, I typed more than I thought I would. Any thoughts are greatly appreciated.