Just bought a KitchenAid w/ meat grinder - need some sausage recipes

Veron’s sells sausage seasoning.

I think.

I buy the 2 pack of pork butts from Rouses when they put them on sale and they are sold for just under $1 a lb. sometimes. By the time you cut the meat off the bones, you wind up with between 15-20 lbs. of meat.

I'll divide that into 5 lb. batches and grind it up and make 3-4 different types of sausage with it. I'll case up the hot, green onion and jalapeno/cheese. When I make Italian sausage, I don't case it but leave it loose because I use it mainly in red gravy with beef meatballs and smaller Italian sausage balls that I brown off prior to putting in the red gravy.

One tip that I found works real well is to cube the meat and put it in your freezer for a while to get firm and real cold, but not frozen. It grinds easier when very cold as opposed to right out the fridge.

Duck sausage

If you want natural casings at a reasonable price, contact
meatprocessingproducts for their casings. They sell different size natural and synthetic casings and everything else needed for making sausage, smoking and drying meat and tons of grinders, sausage stuffing machines, etc.

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Is there a preferred route to take, natural vs collagen?

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I prefer the natural casings since they are edible if you so choose. I get my andouille from Bailey's in Laplace and they use a synthetic casing and that needs to be peeled off before using the sausage, as does some deli meat like salami and some pastrami. You could choke on that crap with the consistency of a stiff rubber band.

How difficult does the attachment cause the sausage making to be?