It's that time of the year so why not make sausage? I cut up 12.5 # of pork butt and coarse grind it with 5# of pork fat. It's the perfect blend for sausage that's neither too dry or too fatty. Separate it into 3 piles and add the seasoning blends mixed with 1/2 cup of water so they are evenly distributed. Refrigerate overnight to allow flavors to develop. Rinse out the casings, thread them on the feeder tube and start making links. I did my Grandpa's Polish recipe, English Bangers and Nuremberg sausages. Pop them in the vacuum sealer, freeze and they're ready to go. I only took a picture of the finished product- you know the old adage about nobody wanting to see sausage actually being made, only the finished product.