It's been beautiful here. Partly cloudy and low 70's have made cleaning up after our catering gig last night more enjoyable. Now I'm a gonna sit on my butt the rest of the night.
Check out these two, Helen. I got these from a sausage making board I hang around. They are more in line with commercial application, but I'm sure you can scale it back.
Italian Sausage
#1
10lbs course ground pork butt
6 oz's kosher salt
3 oz's course ground black pepper
3 oz's fennel
mix in 1 cup of cold water before stuffing
and 3 oz's crushed red pepper if you want a bite
#2
15lbs. Pork butts
4 Tbs. Salt
1 1/2 Tbs. Sugar
1 1/2 Tbs. Ground Coriander
1 1/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
1 1/2 Tsp. Ground Caraway
1 1/2 pints ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
½ Tsp. Granulated Garlic
2 Cups Soya Protein concentrate