I'm glad it worked out for you, Richard. I have never tried making my own sausage, but given my experience with making burger, I'll bet you can taste how "fresh" it is. Lard is not the demon they say it is. I make refritos from scratch (dried frijoles) and started using lard rather than other fats (bacon fat, peanut oil) when I actually researched it for myself. Besides, it's not like we're eating it every day.