1) No mixer is necessary, just be sure to mix it thoroughly between grinds and use an 1/8" plate.
2) If your going to make bulk breakfast sausage, run the meat through sprinkling the seasoning on it as you go. After it's all through the first time add 16oz of water (or 12oz maple syrup + 4oz water) and mix well. Run back through the grinder catching approx. 1# at a time and place it on #1 styrofoam trays. (Most meat departments will be happy to sell you some.) Wrap the trays with plastic wrap or place in ziploc bags. Over wrap with freezer paper.
3) If you are going to stuff into casings just grind once. After mixing in the seasoning, remove the knife and plate from your grinder (leave the worm in), insert your stuffing tube into the ring and tighten back on the grinder and you're ready to go.
Dave
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