2 lbs Pork butt or shoulder
2 tsp Salt
Black pepper to taste
1 1/2 tsp Sugar
1/2 tsp Dried thyme
1/4 tsp Dried basil
1/4 tsp Garlic powder
1/4 tsp Mustard seeds
1/2 tsp Dried marjoram
1/3 cup Plus 1 tsp ice-cold water
Directions
Cut pork into 1 ½ " cubes, trimming all gristle and bone.
Pass through a meat grinder with a coarse blade.
Adjust the fat-to-lean ratio to be about 1:3 if you can.
Put pork in a large stainless or ceramic crock or bowl.
Mix the dry spices in a small bowl.
Using your hands, toss the meat while adding the spices a small amount at a time.
When half the spices are in, add half the ice water.
Mix keeping the meat as loose as possible.
Add remaining spices & water as above.
At this point you may fry a small patty of the meat to test for seasonings.
Adjust if necessary.
Refrigerate the sausage mix overnight.
You may check for seasonings again the next day (but be careful! you"ll be tempted to fry it all right then and eat it up!) stuff the mix into about 5" of rinsed casings, tying off about 8" lengths.
You may grill, steam or fry the sausages as you prefer