I use charcoal. Easy to control, burns a long time and have a much wider temp range then electric.

Tex_77 That looks great. I will have to try making that.

Don Rickman Looks great.

@Joe Hell Are you talking about using red wine vinegar or wine and vinegar? I just received my order of Chorizo Sausage Seasoning and was thinking of using red wine vinegar.

Jonathon I am also interested in extra plates and knives available for the #12 750 watt grinder.

Did you ice water bath them to cool after cooking? I have had luck with this helping.

I would say your cooking temperature was too high and you melted the fat out of the sausage. Can you post your cooking process and temperatures?

A friend of mine takes a piece of PVC pipe the size of the patty he wants and cuts it in half down the length. Then puts plastic wrap in one half and fills with sausage and wraps the plastic wrap over it and then the top half of PVC and clamps. Into the freezer for a few hours then cuts with his slicer. Just another idea.

I would buy one too.