Basic Country Sausage

10lbs of pork and 2lbs of fat
2 Tbsp. salt
4tsp. ground sage
4tsp. black pepper
1 tsp. majoram
1 tsp. dry mustard
Mix ingredients together and add to coarse ground meat, then grind
through on medium plate. Refrigerate overnight to let spices blend
with meat.

Spicy Sausage
10lbs of meat to 2lbs fat
6 1/2 tsp sage
2-1/2 tsp. ground cloves
3-5 cloves minced garlic
3 tsp. fennel
5 tsp. black pepper
2-1/2 tsp. dry mustard.
We only add 1-2 tsp. cayenne pepper to this recipe to
make our "Spicy Sausage". However we don't like really HOT
sausage, so I toned this down from 3-5 tsp. cayenne, so experiment
for your taste. You mix as in the recipe above, then refrigerate
overnight to let spices blend with meat, wrap and freeze.

Breakfast Sausage
10lbs meat to 2lbs fat
6 tsp. salt
3-1/2 Tblsp sage
4 tsp. black pepper
3 tsp. brown sugar
3 tsp. paprika
1 tsp. celery seed
1/4 tsp ground ginger
1/4 tsp. ground nutmeg
Mix together, add to coarse ground meat, grind through medium
plate, refrigerate overnight to let spices blend with meat, wrap and
freeze.

Enjoy! Remember just because you aren't butchering your own pig,
if a sale on pork roasts is good, buy 10lbs, ask the butcher for
fat and make you own sausage, then you know it's fresh and contains no MSG, which is the main ingredient in premixed sausage spice blends!