I hunt and a lot of my prey ends up stuffed in a casing ...
The kitchenaid grinder attachment is good. But stay away from the sausage stuffer. It will drive you insane unless you only make 4 links at a time. For the stuffer I recommend a 5+ pound piston driven job. You can get them reasonably cheap from Grizzly tools.
www.grizzlyindustrial.com I only do my own spice mixes passed down to me from the town butcher. But recipes are all over the web. Also, my casings are all natural hog from
www.makincasing.com
Be generous with the fat. If you do venison or wild pig, add domestic fat (I know it is a shame). Unless you have 40% of fat, the sausage will be dry. This also tells me that that juicy store bought sausage may have 60+ % fat.
Enjoy - sausage making is a great hobby - almost as good as eating the stuff joined by a tall cold one.
