Instructions

Prepare the smoker.  In a large mixing bowl, add the pork.  In a small mixing bowl, combine the remaining ingredients together.  Mix well.  Toss the pork with the seasoning  and mix well.  Cover and refrigerate for 24 hours.  Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a food processor could be used.  Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.  Form the remaining meat into 3 - 1/2 pound patties.  You can either use the sausage fresh or smoked. For the smoked sausage: place the sausage in the smoker and cook for 10 to 15 minutes. 

 Yield:  about 2 3/4 pounds