thanks guys. i think i'll try this soon.
jpbill, i agree about sausage meat. i've found the best (fresh not dried) sausage has slightly larger chunks of meat rather than finely ground. my old italian food purveyor/mentor taught me that this was how to tell a quality sausage as it's harder or impossible to mix in fillers like breadcrumbs and other stuff when the meat is chunkier.
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.