BillyD - I was referred to you by Kaneohegirlinaz who told me you used to work for Spencecliff... My dad used to design and supply all of their restaurants in Hawaii and I'm a 1965 grad of Kailua H.S.
I, too, make a lot of homemade sausage. My most popular is what I call "Toobiyaki". It's an overnight marinade of teriyaki with a 50/50 combo mix of coarse cut beef and pork for added flavor. I stuff it very wet and without preservatives or curing salts because it never lasts long enough to need it. I cook them slowly over mesquite to take on a little of the flavor of kiawe wood, and then wrap them in a heated flour tortilla to keep all the juices from rolling down everyone's arm. I used to make a sweet, thick teriyaki mayonnaise to lather on the tortilla, but lately I've switched to a lather of onion jam combined with a mayonnaise made with sesame seed oil and Shiracha rooster sauce for a bit of heat. I got the idea to do so from the chef at the Moana Hotel who now serves his French Fries this way. ONO! Give it a shot... you won't be disappointed.
When I get a chance, I hope to go back into the archives and read more of your posts. But need to run off today to help cook for a large luncheon for a non-profits Christmas party here in San Jose.