I've always always wanted to grind up my own home-made sausage and buy some hog casing to stuff my own sausage brat links.
I've got the KitchenAid grinder, soon buying the snorkel tube snout to inject the casing, but wanting some techniques to best grind, and thoughts on hog casings either ala natural or synthetic.
recipes and meat/fat ratios would be great too.
Trying to find / shop local for casings at the moment, any other process/methods that people have had success with?
My BBQ, taste buds, and waist-line says thank you in advance.
