Recently got a small grinder/stuffer & thought I should start with fresh sausages first! Tried a pound of Italian, a LB of chorizo, 2 LB of breakfast & 2 LBS of Pops country style breakfast sausage. Didn't go so well? Got them ground & seasoned. Test fry was awesome!!! BUT I can't seem to get the stuffing down? The horn doesn't seem to fit well & after awhile the meat comes out the side of the horn or pushes it off some how?? I tried the sausage making ring & without? Haven't got it down yet? Made a few patties outta what I couldn't stuff & just froze the rest? Here's the Italian This is the chorizo Here the breakfast Last is Pops sausage Not sure what I'm doing wrong & after 5 hours I'm too exhausted. Maybe tomorrow?