I have talked about and shown photos of us making small and medium size sausages but sometimes it not worth the work in doing the small ones, when its just DH and myself.
Sometimes you want the nicely sliceable rounds, you want the super spicy meat, and you want to be able to use it like a sandwich meat or on pizza like pepperoni (without the aging time) or fried sausage rounds for breakfast etc.
Then consider making your sausage in the big bags, these bags hold two to three pounds of meat and make you one big sausage round.
I made one pound of lamb, one pound of beef, 3 tbsp. of spiced dried crumbs, 3 tbsp. of brown sugar (as this is pretty much for hubbies use), 2 tsp of montreal steak spice, 1 tsp of seasoning salt, mix it all together really well, stuff into your pre-soaked bag, now you could put it into the smoker to smoke and cook if you wanted, or in my case, I put it into the fish cooking pan on a nice slow low heat of 300, with water under the raised part and let it simmer away..
Yes, I could have (should have) packed it better, it should not have air pockets but I was not being fussy, it was going to be eaten at home over the next couple days 🙂
Once its cooled, it will be peeled and sliced into rounds for a number of uses in the house, if I had ran it though the grinder on fine, it would be a much finer texture but its just as good as it is at a medium grind 🙂