I'm planning on making sausage for the first time. Anyone have any suggestions on the best type for a first time out? I have a grinder, 5 lb vertical stuffer and just started reading Rytec's 4th edition....was thinking it would be best to make fresh and freeze the extra links. not really set up to smoke sausage or just havent figured out the best way for it. I have a reverse flow smoker. thanks in advance.