I started making sausage Friday--cubed 4 kg of pork, added additional fat, spices to make a batch of Chorizo and Hungarian Hot (I planned to make Italian, but I was out of fennel. In keeping with my "policy" to use what I have on hand, I had everything to make Hungarian Hot). I let the cubes marinate overnight, did the coarse grind for each. I had to put the meat and the grinder back in the freezer and fridge to chill the grinder parts. I popped the bags of meat outside today (it was minus 25) for 2 hours. Although partially frozen, the meat ground beautifully for the 2nd (medium) grind. I did another patty of each and adjusted seasoning. I decided since I had casings to put 1/3 of each batch in casings. Now I'm enjoying a glass of Merlot. I find sausage making relaxing since I don't plan on eating the sausage the same day that I make it. It is something I make for the freezer for fast meals when I am hungry but don't want to go to too much effort, to top pizzas, etc.