Saturday smells like...Ground meat and sausage

So one of J's Christmas gifts from me this year was the food grinder attachment for our KitchenAid stand mixer.  I also got him the sausage stuffing attachment and a bag of sausage casings from our local butcher. 
J quickly went off in search of meat soon after we got back from our Christmas travels, and he came home with chuck roast (beef shoulder) and Boston Butt (pork shoulder...J Googled the name so I'd understand why the shoulder is named for the rear; it's a long story so I'd suggest you go here if you'd like to learn).  He got right to work on the beef, as seen here:

Clearly, this week we've been eating lots of fresh ground chuck.  I have to say, there's something particularly amazing about a hamburger made this way.  J cut most of the fat out so that it was particularly lean, then he added in butter for fat.  Later in the week, he diced and marinated more of the chuck before grinding.  Either way, both made a great burger.

Last night, J chopped up the Boston Butt and split it into two bowls. The first he seasoned using Williams-Sonoma's Chorizo spice blend, and the second he seasoned using Williams-Sonoma's Breakfast Sausage spice blend.  Today, he'll be grinding the pork, and hopefully I'll get a picture of the sausage stuffing attachment in action.