Making Pork Sausage

Grind the chilled, diced meat through the 1½- or 1-centimeter (½- or ⅜-inch) plate of a chilled grinder.

Mix the ground pork with the seasonings. Cover and refrigerate 24 hours to cure the meat.

Put the sausage mixture into the bowl of a sausage machine. Attach one end of the casing to the open end of the extruder on the machine and gather the entire casing onto the extruder, leaving about 5 centimeters (2 inches) hanging.

Begin feeding the sausage mixture into the casing. Hold the casing onto the extruder as the sausage mixture feeds out, letting it go little by little and allowing the casing to fill to the correct diameter before releasing it. Prick the casing where air pockets develop. The sausage should be plump and tightly packed.