I did my first sausage in hog casing this weekend. Spicy italian. Came out very good, I was pretty proud, even though it was pretty easy. Grind, mix, stuff. It's not perfect, the early sausages were HUGE and the last ones were kind of small, so I need to work on my stuffing skills. For my next trick, I was thinking of doing some kind of smoked hot link, something spicy, with some high melt cheddar mixed in. I have a smoker and have done pepperoni in it. Anyone have a recipe the recommend for this sort of thing? Or something else suitable for a new sausage maker?