Ran out of Italian sausage, down to two pounds of breakfast sausage. Good thing there were several big bags of chunked-up piggy in the freezer! I went to the butcher shop and scored five pounds of pork fat and bought a brisket on sale to make into burger/chili meat. Ground and packaged the brisket and breakfast sausage last night and put the Italian sausage makings in the fridge to marinate. Ground, packaged and froze the Italian sausage this morning and I'm about tired of running that grinder! It looks like it could go a couple more rounds but I'm out of fat and thawed piggy bits, thank goodness!