Pork Sausage...Source: Jim Mixson  

5 pounds boneless pork (shoulder, loin, Boston butt, ham)
2 T salt
2 t ground white pepper
2 T rubbed sage
1/2 t ginger
2 t nutmeg
2 t thyme
1 t sugar
1 C ice water
For a hot version, add 1-2 teaspoons of crushed red pepper.

Thoroughly mix all spices together in a small bowl.
Cut pork into small chunks, size dependent upon what your grinder will handle.
Put pork pieces in a stock pot in layers, interspersing the layers with the spice mix.
Pour in the cup of ice water and thoroughly mix the spices and pork.
Double grind the pork.
Package according to intended usage; 12 oz. serves a family of 4.
Freeze until usage.