Put the pork in a large mixing bowl. Combine the rest of the ingredients in a small bowl and mix well. Add this mixture to the pork and toss to coat the meat evenly. Cover and refrigerate for 24 hours.
Grind the meat in a meat grinder fitted with 1/2-inch die. Or, coarsely grind the meat in a food processor fitted with a metal blade.
Stuff into prepared 1 1/2-inch-diameter casings. Form into links or leave in ropes. To hot-smoke the sausage, if desired, follow the directions for “HOT-SMOKING SAUSAGES”. Smoke for 20 to 25 minutes, flipping the sausage once every 10 minutes of cooking time.
The sausage, fresh or smoked, will keep indefinitely in the freezer.
Yield: about 2 3/4 pounds