I put on a sausage making demonstation at my annual Big Smoke breakfast in Las Vegas. You can see the video here and get the recipe below. Enjoy!
3 1/2 LB pork shoulder (80%/20% fat)
1 1/2 LB pork belly (50%/50% fat)
5 teaspoons salt
1 1/4 teaspoons pepper
2 cloves garlic, minced
1/2 teaspoons marjoram, ground
1 teaspoons paparika, ground
2 dozen natural hog casings, rinse 3 times
Grind pork shoulder (if your wife already has a KitchenAid stand mixer, you can buy the grinder attachment here) using a 3/8″ plate and pork belly twice using a 1/8″ plate (keep the meat very cold at all times). Mix the ground pork belly with cold water and/or ice to approximately 50 % of weight of the belly meat.
Add to the ground shoulder meat and mix in the ground spices. Meat should become sticky.
Using a sausage stuffer, (if your wife already has a KitchenAid stand mixer, you can buy the sauasage stuffer attachment here) stuff meat mixture into casings. If air bubbles form, use a needle if necessary.
Hang stuffed casings for 1-2 hours max at 600F
Note if Smoking: It is important to dry sausages prior to smoking. If smoking sausage you must add cure to meat mixture to avoid botulism.