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Smoked up some home-made sausage tonight, the first time I tried stuffing hog casings with my KitchenAid setup. The grinding went fine but the stuffing part was slow, plus running the meat through the machine twice created a much finer texture than I wanted. But they taste good! Stuffed 'em, dried 'em in the fridge for a day or two and then smoked (pecan) at 275 until IT was 170. The spice blend came from Aaron Franklin's video on making sausage. The meat blend was my own; all pork shoulder in an 80:20 lean to fat ratio, augmented with some cheap fatty bacon.