Happy New Year! This week I'm taking delivery on half a pig and about 70 pounds of deer meat. Most will go into the upright freezer and get eaten through 2007, but I'll be trying my hand at sausage making for the first time. I have a KitchenAid stand mixer with the food grinding and sausage stuffer attachments. I've order some hog casing for sausages 1-1.25 inches in diameter. So does anyone have any tips on techniques? Favorite recipes for sausage? (I'd love to make my Croation dad some kielbasa.) Disaster stories? We may be able to do some smoking too. Many thanks!