Karen did the cutting and spicing of the pork butts for this batch. On Sunday we ground and stuffed the casings. Funny how some mistakes turn out for the better. Didn't realize we were out of hog casings and had to use some beef casings we had on hand. This allowed us to make thicker sausages. I smoked them on the Egg, in batches, using peach wood for smoke. After chilling in the fridge overnight, we vacuum sealed and put them in the deep freezer. We kept several pounds as bulk which didn't get smoked. We have several recipes that use the bulk, including Andouille Gnocchi with spicy tomato sauce.