I had some butt left in the freezer, enough for a 5 pound batch, and after seeing local Oktoberfest festivities beginning to take shape I decided on those for the sausage making. All in all, a very mild sausage and I stifled the urge to toss in some crushed red peppers & cayenne, sticking pretty much to Munich Laws (??) but adding a handful of Italian Parsley for a shot of color. Turned out great....poached to fully cooked for safety ( I give many away) and grilled for some char markings and taste. Served to the bar pals with two mustards....a horseradish brown and garlic/habanero from Gilroy, Calif. Thumbs up all around so definitely a keeper and make again variety. Some really fat casings there....must have some 35-38's mixed in the pack....almost like small summer sausages!! Like Foam, I used the fancy china for pics...Willie 5 lbs. Pork butt 1 cup milk 1 Tbs. salt 1 tsp. Cure #1 1 Tbl. white pepper 1 tsp. nutmeg 1 tsp. ginger 1 egg 1 cup powdered milk 1/2 cup (approx) Italian parsley or regular for color (optional) ground through with meat About 6 cloves of garlic (optional) ground through with meat Grind meat through a fine plate. Mix spices together in milk and add to meat. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes till 165 IT. Remove and cool.