Pork fresh sausage is made from lean and fat pork trimmings

Materials	lean pork trimmings, 70% back fat or fat pork trimmings, 30% Note: you can use 100% pork butt	3.50 kg (7.70 lb) 1.50 kg (3.30 lb)
Ingredients	salt, 1.8 % white pepper rubbed sage mace	90 g (5 Tbsp) 15 g (6 tsp) 10 g (0.3 oz) 5 g (3 tsp)
Instructions	1. Grind all meats through 3/16" plate (5 mm). 2. Mix ground meat with spices adding 1 cup of cold water. 3. Stuff firmly into 32-36 mm hog casings. Form 4-5" (10-12 cm) long links. 4. Keep in a refrigerator. 5. Fully cook before serving.
Notes	Non fat dry milk (3%, 150 g/per 5 kg) is often used to help bind water and to hold in the juices during cooking. The same effect can be obtained adding 2% (100g/5 kg of meat) of soy protein concentrate. Sugar (0.5%, 25g/5kg of meat) is often added as it is said to brighten the color of the sausage. Cardamom (12.5 g = 6 tsp) and ginger are often added to fresh pork sausages (5 g = 3 tsp). Both listed above amounts are for 5 kg of the meat.