I trapped a couple of hogs a couple of days ago and now I have some major sausage preparations in progress. I made 36 lbs. of breakfast sausage, 10 lbs. of Mexican chorizo, and have 60 lbs. of a polish kielbasa sausage curing in the walk-in cooler for smoking. The breakfast sausage was ground and mixed this afternoon...and I tried a recipe that I found that claimed to be a Jimmy Dean clone. Well...it sucked. I added more spice to the mix and decided to add light brown sugar and some maple syrup just for kicks and grins. We vacuum packed all of this batch and brought it home. I'll try some in the morning and report about the outcome. The chorizo is sitting in the cooler and will be ready to try after a day or two...I'm positive that it will come out delicioso! The Polish kielbasa mix was also from a recipe that I found online and it smells fantastic. I took some out of the final mix and cooked up a patty to try it out. It was VERY tasty. I will be trying out my smoker next week and will be adding mesquite coals into the firebox for heat/smoke and adding wet hickory chips to add to the flavor of the smoked sausage. I am pretty confident that it will come out pretty nice. I was wondering about something....I was thinking about adding onions to the mesquite coals and hickory chips to provide some onion smoke...(I do this when I barbecue and it smells awesome). Has anyone every tried onions in the smoke when smoking sausage? Comments would be appreciated.