Al: Well, here's another tool I'm hog-wild about. This is an antique sausage stuffer.
Tim: Very simple. The casing goes on this end, put your ground-up meat in here, push the plunger down and you got yourself a custom-made kielbasa.
Al: Very few moving parts. It's a nice, well-made tool. Well, that's it for antique tools...
Tim: Whoa, whoa, whoa, whoa, whoa. Not so fast. You think we'd end this without me showing the audience how I make my own personal brand of sausage?
Al: I prayed.
Tim: Well, I got an old Taylor family recipe. Put the meat in the hopper up here. I use a lean pork shoulder. Little bit of garlic, onion, chives. Then to make it spicy, I go with a little cayenne pepper. [Cajun accent] I guarantee spicy. Jalapeno pepper and a little chili powder.
Al: Sounds like it's gonna be tough on the tummy.
Tim: Way ahead of you, Al. I've got some secret ingredients to help prevent that. All right. We go with a little bit of Maalox. Just a touch. A little bit of this pink stuff just for a dash of color. How about that? Just a touch of Gas Be Gone. Poof! And a little bit of Beano. A soupcon of Beano. And just for safety's sake, I wouldn't eat this stuff near an open flame.