German Sausage

2 1/2 lbs. boneless pork butt or shoulder
2 1/2 tsp. rubbed sage
2 tsp. salt
1 1/2 tsp. grnd white or black pepper
1 1/2 tsp. marjoram
1 tsp. crushed red chile
1/2 tsp. savory
1/2 tsp. grnd cayenne chile
1/4 tsp. grnd nutmeg
1 tsp. allspice
enough pork fat to make a 3-to-1 lean to fat ratio

Directions:

Cut the pork into chunks, then spread it out on a pie pan or cookie sheet.

Place the pork in the freezer to chill (allow to firm up, not freeze).

Grind the pork and fat together twice, using a coarse blade.

Add the spices to the meat and fat mixture and thoroughly knead them in.

Cover and refrigerate for at least a couple of hours or overnight.

The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions, then refrigerated for up to 3 days. Any sausage remaining after that should be frozen.

Notes: None