Country Sausage (a.k.a. Breakfast Sausage)

The way I have been making it lately is to use pork butt roast, cutting out the bone and about half of the fat. I cube the meat, salt it, pepper it with coarse ground pepper, and put sage on it. I mix up this and give it a grind. After grinding, I let it sit to meld the flavours, mix it up again, and either put it into patties, or stuff casings with it. Either way, it is tasty. I almost forgot, someone recommended savory as well, and I will try that the next time I find time to make sossaj.

From: Eddie Van Huffel in rec.food.cooking on Oct 19, 1996.