I'm not looking at mass production of 50 pounds, or even feet for that matter, the KitchenAid should be fine for mere mortals like myself.
Thanks for the link Craigster!
good god that is a serious sausage making forum!
A good casing, has a "snap" when you bite/cut into it, and low fat content but not dry meat is what I'm aiming for........Hillshire Farms suckssss.
yum
http://www.cooks.com/rec/view/0,2218,155179-231202,00.html
burp.
no worries, I like a good salad too.........but bring on da meat!!!