I had to clear out some space in the freezer this weekend and I had 20 ish pounds of Axis my butcher had coarse ground earlier this year. I ran it all back through a medium die as the single pound I'd used it spaghetti a few weeks ago was WAY too chunky. I broke off 8 pounds and mixed it with 2 lbs of pork fat (79 cents a pound at the HEB!) for a local family and used the rest for pan sausage. I tried out a new recipe that I found via Texas Monthly: https://www.texasmonthly.com/bbq/sausage-making-freedmens-style/ 3 parts meat 1 part fat Any liquid, up to 10 percent of the total weight of meat and fat Kosher salt, up to 1.67 percent of the total weight of the batch I followed those to a T and mixed by hand for a few minutes to get a good bind. They didn't mention it it their recipe but I added Instacure #1 because I'm opposed to botulism. I cooked up a tester piece which my wife declared "surprisingly good" - I went ahead and added pepper, garlic powder, and onion powder to taste, and mixed again by hand until it was all bound. The next taster got wifey's approval so off to the stuffer it went! Stuffed it into hog casings and called it a night. I dropped some off at my in laws earlier this week. Both of them loved it and declared it "professional quality and delicious" which is high praise as far as I'm concerned. I had some "broken casing" ones the other morning for breakfast and thought they were pretty good. It could probably stand more fat but other than that, a totally workable sausage. They cooked up pretty "red" which is a sure sign of nitrate penetration and two days later, none of us are doubled over a toilet which is always a great thing. If there were going straight from the stuffer to the grill, I'd omit that step. I haven't really done much pan sausage so I was really happy to find such a bulletproof recipe right out of the gate. If you're in the same camp, feel free to use this as a great starting point. Good luck!