I made chubby little sausages. They actually turned out pretty good. This time I used a pound of beef short ribs, a pound each of salt pork belly/back fat (soaked overnight), and a couple pounds of chicken trimmings. These are somewhere between an emulsified frankfurter-esque sausage and a chunkier bratwurst type thing. Kind of like hot dogs but with chunky bits. Very mellow flavor to these guys as I used only salt, pepper, garlic, and a dash of red pepper. I am planning on carefully poaching them and then onto the grill.