The sausage turned out really good.
The ground meat ready to season with casings soaking
Stuffing the casing
Stuffed and ready, only had one blow-out, the patty was for daughter
On the grill
It had a good flavor, not near as hot as last week, but still some bite to it. The meat stayed a reddish color instead of turning gray like last weeks, but I was told thats what the cure would help do. Also had the texture I was hoping for. I like my sausage a bit on the chunky side, not fine ground meat.
All in all, it was a great cook. I think we are going to have that for dinner tonight and will see what the family thinks of it then.