oct-tupled the rosemary. But, we figured out how to fix it, and went on our merry way; mixing spices.
Those spices we added to the ground pork and mixed it all in good on Saturday, letting the flavors blend overnight before we put it all in the casings. Our meat grinder came with sausage tubes, so that's what we used.
Bob bought real hog casings from his local butcher shop. Since they come in a salt brine, we had to wash and rinse them before using. (I don't have to explain what hog casings are, do I?)
The above shot is of the Casing on the sausage tube, with Kevin filling the casing.
This one looks a little obscene...however, it's the first brat off the assembly line and the meat had escaped out the end of the casing.