What's the green sausage?
Our grinder is this model, ancient but awesome. We do our breakfast patties like you do your breakfast sausages, but we mostly do brats and dinner sausages in natural casings. The chicken (IMO) and merguez really do need the sheep casings. We buy the ones on the folded plastic thingies (and now you can tell my husband is the professional and I’m just learning the trade) and only use them for about six recipes.
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This baby will flatten pretty much anything though, so pre freezing is needed when we use it for sausages and patties. Frozen patties in pic below are 5oz burgers, the breakfast ones are just 2oz. And come paper wrapped.
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And yes, I have been enabling DH over the years and investing in our equipment as we could while working, with the goal of moving to the Farm and relying on his sausage making skill set for our personal income (as the Farm and Family Abbatoir/butcher shop doesn’t pay us When we work in it)
Really you should start small and practice the techniques to see if you like it. We prefer, and our customers also appreciate the stronger flavors of more mature birds in our sausages, and it’s a good use of otherwise slow moving (drumsticks) or less than perfect products for us (torn breast skin or a “utility” bird because it damaged its wing being an idiot in the crate on the way to the plant etc).
