ingredients:

4 lbs well marbled pork such as pork Shoulder, or pork leg, pork belly or pork neck meat.
(You can substitute half with well marbled beef)

3/4 lb ice

Basic spice mix
1 teaspoon phosphate (a binder)
1 heaping tsp. White pepper
3 Tbsp. Salt
1/2 tsp Nutmeg
1/2 tsp. caraway
1/2 tsp. ground coriander
2-3 Tblsp. rubbed marjoram (poulrty seasoning works if you don't have marjoram)
Zest from 1/2 Lemon

10 ft of casings approx.

Directions;

1. Cut the pork into small cubes that can go through the grinder. the meat grinds better if it is very cold or even partially frozen.

2. Blend your spices and mix with the meat cubes. Some like to mix in in after the grinding. I am not sure it matters.

3.Set up the grinder with a coarse grinding plate. Grind the sausage not doing too much at once. Don't over heat the machine as if the blade is hot it will start to heat the meat up.

4. Grind the meat a second time with a finer grinding plate.

5. Set up the food processor and get your ice measured and ready and process the meat with a bit of ice in batches in the food processor. It will be slightly sticky and it will hold together a bit like a dough.

6.Set up the stuffing assembly and thread on some of the casing. I like to set up a catch tray so that t he sausage isn't dangling. You want to avoid any obstacle that may crack or puncture the casing.

7. Put the meat through the stuffing plate and make sure the meat is filling the whole casing. You may have to massage the meat so it fills tight the casing, but be careful you don't squish to hard or you'll explode the casing.

8. When you get the size you want just twist the sausage to separate them and create a link.

9. At this point you can gently simmer the sausage at a very low temperature, to cook it before freezing. This is good if you are giving it as a gift. You an also freeze the sausage raw.