This weekend was the first time I used my grinder and sausage stuffer. With help from my wife we ground up some pork and made Pop's breakfast sausage three different ways. We made 2 pounds straight from Pops recipe, 2 pounds with .3oz each of garlic powder and onion powder and one pound with the same amount of garlic and onion powder plus .2oz cayenne powder. Haven't done a test fry yet. Next we made summer sausage from a Lem's kit, 2.5 pounds straight from the kit and 2.5 pounds with added cheddar cheese. I have the summer sausage in the smoker at 100 degrees to dry for one hour. I will post pictures once the summer sausage is done.
