First, soak the sausage casings in water for an hour.

Cut the pork shoulder into 1 to 2 inch slices then set them onto a large baking sheet. Cover them in plastic and set them into a freezer for about a 30-40 minutes. You want the meat to be cold and firm, but not frozen. This will help reduce the gumming up of meat at the grinder head.

Also, freeze the grinder as well. You want to keep everything cold to make this process easy.

Second, set up the grinder and feed the meat into the top. With a KitchenAid, use a higher speed to keep the process moving quickly. With a manual grinder, crank it at the speed you are comfortable with.

Stuff the meat down with the handheld attachment, the stomper, and let the grinder do the work. Set a chilled bowl below the spout and let the beautiful ground meat spill into it.

Once all of your meat is ground, add the remaining ingredients and mix well. You are free to form burgers or meatballs at this point. If making sausages, swap out the grinder for the sausage stuffing head and thread on your sausage casings until only a couple inches remains unfitted. Feed the seasoned ground pork shoulder into the stuffer and fill the casings. Pack the meat in the casings every few inches or so to keep it fairly tight. Once filled, twist the casings every 5-6 inches to form individual sausage links.

Tie off the casing ends and pierce each sausage with a pin in a few places to prevent them from bursting when cooking.

Pan sear or grill when ready. Sausages take 10-15 minutes to cook through, depending on heat, and should reach an internal temp of 160 degrees F.

Enjoy!