Meat Grinder/Sausage Stuffer

I bought this recently, but haven't tried it out yet. When I ordered it a few weeks ago, it was on sale for $70.
Cabelas Meat Grinder/Sausage Stuffer
I'm planning on making a big batch of Italian sausage next weekend. I've made it before, using my mother's old hand grinder with a jury-rigged attachment, but I'm excited about putting this through it's paces.

Very cool, Howie ! What flavours do you plan for the first batch ?

Very cool, Howie ! What flavours do you plan for the first batch ?

Here's the recipe I'll be using. I've made it before - good stuff!

Homemade Italian Sausage

This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.
2 1/2 pounds lean ground pork butt only-anything else i.e., hams tenderloins are too dry!

2 large cloves garlic, crushed
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon cracked rosemary
1/8 teaspoon hot red pepper flakes (or to taste)
1 teaspoon fennel seed
1/4 teaspoon paprika
2 tablespoons grated cheese - Romano
1/4 cup dry white wine
1 teaspoon salt
1 teaspoon fresh finely ground black pepper
Casings (water packed)*

1. Hand-trim all most visible fat from the outside of pork, then cube the meat, removing - remove some interior fat as you find it.
2. Coarsely grind the pork and glean then ground meat, picking out gristle, cartilage and veins of fat. If you trim your pork butt - you will not have a gristle or fat problem-good marbling in the first grind is desirable
3. Add seasonings, wine before second grinding, place meat in a large bowl, mix again by hand if needed. Grind one more time.
4. Use sausage stuffing attachment on electric meat-grinder.

NOTE: Do NOT use blade in meat-grinder when stuffing - or your casings will turn white and the sausage will be mushy.

Howie, looks delicious, but it seems very very lean - don't you need more fat than that in sausages ? It actually sounds like a nice recipe for frying up in the pan, and serving with mash potatoes..

Actually, the pork butts have a lot of fat. If I'm having them with spaghetti sauce, I roast them and then add them to the pot of sauce. They're also great on the grill, topped with sauteed onions, tomatoes, mushrooms and green peppers (I've done that many times, including at NiagaraCOOL).

Howie, looks great, but I'm with Celia. More fat!
Also, have you tried cayenne pepper for heat? The red pepper flakes are great, but I find that they don't give me enough of the spiciness I'm looking for.
I had some homemade a week ago, with pepper brought over from Calabria, by a friend's mom. I knew I was in for a treat when I began to sweat while eating the sausage.

I agree about the fat, but to me, cayenne doesn't belong in Italian cooking. Besides, in my experience, things that are "Hot-Spicy" go with beer and ruin one's taste buds for wine.