Used a friend's KitchenAid meat grinder attachment to try this out. Made 6 lbs split across 2 different types:

Beer brat (recipe from Ryan Farr's Sausage Making book): Pork shoulder, veal breast, pale ale, caraway seeds, dry mustard powder, thyme, ground ginger, ground nutmeg, salt, sugar (left out curing salt).

Al pastor (inspired by Kenji's Wursthall restaurant): Pork shoulder, grounded some dried chiles (ancho, pasilla, guajillo), achiote powder, cumin powder, garlic powder, cilantro, Mexican oregano, canned pineapple, salt, sugar, and orange juice/lime juice.

Grounded meat, mixed ingredients and let sit in the fridge overnight before stuffing per Farr's method.

The grinding was the easy part. Stuffing was a pain with the attachment, took almost an hour. Kept getting air in sausage until I figured out how to keep pushing down the meat more continuously. The sausage formed really fat, not sure why. Maybe air pockets, but I poked holes. Need to work on shaping and forming next time. Probably packed too tight since some of the burst while grilling.

Beer brat was delicious and had the best texture. The al pastor came out much like chorizo in flavor and texture. The meat was very crumbly which is not what I remembered having at Wursthall. Later learned this was because of the acidity from the juice. Checked with Kenji and he said they use pineapple juice (also mentioned guajillo, achiote, and onion powder), which still is acidic (but less so). Perhaps they're cooking them shortly after mixing/stuffing so that the acid doesn't have much time to breakdown the meat bind.

Next time try with pineapple juice and do a batch that sits overnight and another stuffed and cooked right away.