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thanks @Jayjay1976 , now what's the deal with the stubby sausages. ;)
Those are spicy fennel sausages that come in half lengths, Abruzzese style maybe? We like the stubbies for grilling and then simmering with tomatoes and peppers. The grilled potatoes we mashed up with cream cheese and scallions.

We're not Italian or anything, just love pork and fennel. In Chicago it really isn't even an ethnic thing. I've been buying the gear to start making sausages, pork sausage with fennel and juniper is absolute tops on our list, lightly grilled and then sous vide until tender. 'Gin rillettes' so to speak.

I bought a meat grinder attachment for the KitchenAid and then picked up a used cast iron sausage stuffer, the stuffer is missing the locking collar that attaches the stuffing tubes to the body. As soon as I locate one of those I'll be in the sausage business :D
 
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