A buddy came over and we ground, mixed, and stuffed 5# of sweet Italian links and 5# of Jamaican jerk sausage. Both turned out nice. The jerk had 3 oz. of finely diced fresh habanero pepper with a load of allspice, anise, ginger, etc. Right tasty. I'll be slow cooking it tomorrow afternoon. A couple of pounds of Italian links were kept out for Monday. We're thinking sausage with peppers and onions along with a pitcher or two of sangria!! Oh, I have a couple of pounds of leftover pork butt smoking in the MES 40 right now. I cured it this afternoon and seasoned it up for tasso. No pictures. Maybe I'll get some of the jerk when I cook it off tomorrow and the Italian when it's had time to bloom. The paprika is really showing off!