Wow, looks great Sparky. Will have to g back and check out Bent’s recipe. Those look awesome.
Here's Bentley's recipe, hope he doesn't take offense to plagiarism.
------------------------------------------------------------------------------------------------------------------------------------------------------
I usually make a 5lb. batch, but since I got the digital scale I use metric because it is more accurate with the small quantities. Will give you both. Not sure it is a "true" German sausage, but it is always what I thought of. And it is nothing like a Bratwurst , so if you are looking for that flavor, this will not be it. Some might say it is a hybrid of a Brat and a Kielbasa! You have to like pepper and garlic to enjoy this sausage!
4 1/2lbs. Pork---2100g (I like about 75/25 lean/fat,you will have to determine what is best for you)
1/2lb Chuck---110g
3 oz. minced Garlic---85g
3 Tbs. Course cracked Black pepper---60g
1 1/2 Tbs. Salt---30g
2 Tbs. Dextrose (I can never find it so I use light corn syrup)---40g
2 tsp. Sodium phosphate (optional, I have it, and like it)---7g
2 tsp Mustard Seed---7g
2 tsp White Pepper---7g
1 cup of crushed Ice
1/2 tsp Cure #1---2.5g (Again, optional, I have it, it makes for a little safer smoking, but I have made and smoked lots of sausage without it)
1/2 cup red wine.
Grind meat, I like fine ground, it sounds like you like course. I dont think it matters. I mix all ingredient except meat in wine to dissolve. Then mix it and ice into meat. You can do by hand, or I have used both kitchenaid mixer with paddle, and Cuisinart with metal blade. If I am going to pipe in casing I just do a quick blend to get mixed. If I am going to use as bulk or chubb like for sausage patties I blend to more of a paste.
It can be eaten right away...but letting it sit in fridge 24 hours before eating should enhance the flavor. I have never really smoked any before cooking, just grill and eat, so I cant really tell you if that will make it better or not.