Hot Country Style Sausage

2 1/2 lbs boneless pork butt or shoulder
pork fat
2 1/2 tsp rubbed sage
2 tsp salt
1 1/2 tsp ground white or black pepper
1 1/2 tsp marjoram
1 tsp crushed red chile
1/2 tsp savory
1/2 tsp ground cayenne chile
1/4 tsp ground nutmeg

Cut the meat (and fat, if necessary) into chunks. Spread out on a pie
pan or cookie sheet and place in the freezer to chill (not long enough
to freeze, just long enough to become firm). Grind the meat and fat
together twice, using a coarse blade. Add the spices to the meat and
fat mixture and knead it in thoroughly. Cover and refrigerate at
least a couple of hours or overnight. The sausage can be stuffed into
prepared casings or formed into patties or appropriate bulk portions
and refrigerated for up to 3 days before use after which any remaining
should be frozen.

Note: Original recipe calls for enough pork fat (if necessary, it
(depends upon the amount of fat in the pork) to make a 2-to-1 meat to
fat ratio. I eliminate that and substitute 1/2 cup dry white wine
after grinding the meat.