Sausages how I love thee...

So we made our first sausages. (Boo rah to KitchenAid)

We attempted English banger style sausages and let me tell you they were the best sausage I'd ever eaten.
We followed someone else's recipe with a few minor adjustments and they turned out yummo. Got to show them off too. My brother Pat showed up on Sunday to surprise my mom on her birthday. Near everyone ended up at my house so I made brekky. Homemade bangers, scrambled eggs and toast.

So here's the recipe we used

http://www.3men.com/sausage.htm#English%20Bangers

and the tweaks were

We used a 10 lb pork shoulder roast instead of pork loin (deboned and deskinned and denasty bitted)
For the bread crumbs we used an 8 oz french loaf which we dried and crumbed and that was about 1 3/4 cup of bread crumbs
Because we had more meat than the original recipe called for we upped the seasoning to 4 1/2 tsps
and finally we used an entire can (just shy of 2 cups) of chicken broth

Followed his directions and stuffed the whole mess into casings.

Even though we ate some that night (Bangers and mash) we discovered the taste and texture was considerably better the next day.

Then we decided to make more sausages on Tuesday and come up with entirely our own recipe. So we did

Chicken and Mushroom Sausages
Seasoning
2 Tablespoons Durkee Chicken Grill Seasoning
1 Tablespoon Greek Seasoning
Mix together

2 lbs boneless, skinless chicken breasts cut into cubes (partially frozen works best for grinding and cubing)
1 8 oz loaf of fresh french bread cut into cubes
1 15 oz can of chicken broth
1/3 cup dry sherry (not cooking sherry)
4 teaspoons Seasoning

1 lb button mushrooms roughly chopped
2 large onions rougly chopped
3 cloves garlic minced
1/4 cup butter
1/3 cup sherry
A pinch of salt and pepper

Melt the butter in a large saute pan over medium heat. Add the onions, mushrooms, garlic and salt and pepper and cook slowly until all the juices are nearly evaporated and the onions are very tender. Add the 1/3 cup sherry and continue cooking until almost all liquid is evaporated. Remove from heat and set aside to cool.

Mix together chicken, bread cubes, seasoning, chicken broth and sherry. Allow to sit for a few minutes to allow broth to soak into the bread. Using the coarsest setting put mixture through a meat grinder. Combine the ground chicken mixture with the mushroom mixture and any leftover broth. Mix well and stuff into casings. Allow to sit overnight in the fridge before attempting to twist into links.

And in fact these were the best tasting sausages I've ever eaten. (Though the bangers were a close second)

Other ideas we've got floating around
Chicken Florentine-with spinach, mushrooms and swiss cheese
Country Chicken-chicken, sage, celery and onion (sort of classic stuffing flavored)
Chicken Fettucine-chicken, mushrooms garlic, parmesan and maybe orzo for fun
Beef Vindaloo
Pork solely seasoned with Greek Seasoning
Lincolnshire sausages