Suggested Procedure: Grind all trims through 3/8" plate. Grind again through 1/8" plate. Add water and seasoning package and mix for 3-5 minutes until meat becomes tacky. Stuff into 20-22mm or 22-24mm sheep casings. You can also make into patties or bulk. For making into patties stuff into 4 x 20 casings freeze and then slice.