Have prepared sausage casings ready. Traditionally, this sausage was stuffed into beef middles. They may be difficult to find. I used hog casings.

Prepare the pork

1. Cut the pork into 1" sized chunks.  Add all the dry ingredients to the meat, toss well to coat, cover and refrigerate for 4 hours.

2. Place sausage grinding device: worm, casing, blade and plates in the refrigerator to get cold.

Prepare additional ingredients

1. Cut the beef and pork jowls the same size as the pork.  

2. Add the beef and jowls to the cold, salted pork.  Add the ice cubes and mix.

3. Grind the meat with the course plate.  Place a large bowl below the grinder to catch the grind.  Feed the meat slowly making sure to add ice cubes so they mix in with the meat.

4. When all the meat is ground, place the fine plate onto the grinder and grind the sausage again.  Again, place a bowl below to catch the grind.  After the second grind, place half of the sausage mix into the bowl of a stand mixer and paddle the mix on medium speed for a minute or two.  This process is to make sure the sausage is well mixed and to ensure the emulsification which happened at grinding.  After the first batch is paddled, cook a small portion in a pan on the stove top on medium-low to verify texture and seasoning.  A well emulsified sausage will have a smooth texture.  You should not feel the pieces falling apart in your mouth.

5. Cover the grind and place in the cooler.  Prepare the sausage stuffing device.  If you are using the grinder attachment to stuff the sausage, clean the worm and grinder housing.  Refrigerate again to make cold.

6. Assemble the stuffing device.  Place the casings on the feeding tube and feed the sausage into the stuffer.  If you are new to stuffing sausage, the skill is to add the sausage slowly enough that the feeder doesn't clog and at the same time controlling the rate at which the sausage feeds into the casing.  It does take practice and know that if you don't fill the casings all the way, there is still a chance to fix that.

7. Once all the sausage is stuffed, or you have made all the links you wish to have, tie the sausage into links with sections of string.  Yes, this is cheating on a skill: no, I don't mind.  The skill of twisting links is worth learning but not at all necessary.

8. Smoke or poach your sausage. Poaching them slowly is a good way to keep them.  Poach them to an internal temperature of 165 degrees F.  Gently remove them from the poaching liquid to a sheet pan. Put that sheet pan of sausages in the cooler to get them cool rapidly.

9. Cool and package as you prefer into zip top bags and freeze or share with the neighbors for good neighbor insurance.