• 1 pound (455 g) thin-sliced bacon
• 4 pounds (1.8 kg) ground pork (80/20)
• 1½ tablespoons kosher salt
• 2 teaspoons phosphates
• 1 teaspoon ground white pepper
• 1 teaspoon ground ginger
• 1 teaspoon grated nutmeg
• 2 large eggs
• 1 cup (240 ml) heavy cream
• Hog casings, if using

Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces ¼ inch (6 mm) thick.

Put the bacon, pork, salt, phosphates, white pepper, ginger, nutmeg, eggs, and cream in an extra-large bowl and mix with your hands until combined.

If you are planning to make patties and not links, divide the mixture into 16 equal portions (5 ounces/140 g each), then form into patties. (Alternatively, the meat mixture can be frozen to be made into patties later: Shape and roll mixture into two logs about 6 inches [15 cm] long each. Wrap in plastic wrap and foil and freeze. To use, thaw and slice into patties with a knife, then cook following the instructions. Or if you like, you can shape into patties, and layer them individually onto a parchment-lined baking sheet and freeze. Then remove and add to a gallon-size zip-top freezer bag.)

If you plan to stuff your sausage, see the instructions.

Cook the sausage patties or links according to the instructions.