@YooperDogMy wife and I grew up in Texas eating fresh polish sausage from Chappell Hill. What we loved the most about the sausage was the course grind, heavy pepper and garlic flavor. I purchased all of the required equipment from Walton’s last year with the intention of recreating what we grew up eating. My son and I did some deer/pork brats and deer/pork summer sausage last hunting season. It all turned out well, but I haven’t broke out the equipment since then and would really like to do some polish sausage. It sounds like you guys have some experience with polish sausage so any advice would be greatly appreciated. I may be wrong, but I believe that the Chappell Hill sausage was a combination of pork and beef. Should I do pork only? What cuts of beef/pork do you guys use? What grind plate would you recommend for a more course grind? It sounds like you do your own spice mix versus a package or kit? That would be my preference as I continue to experiment with making sausage. Thanks - Billy