By popular demand, here is Gordon’s sausage recipe.
Source: CooksRecipes.com (much modified).
Hand-trim all visible fat from the outside of pork, then cube the meat, removing interior fat as you find it. Freeze, then coarsely grind (3/8″ plate) the pork and glean ground meat, picking out gristle, cartilage and veins of fat. Grind one more time. Some fat is ok, but no gristle.
After second grinding, place meat in a large bowl, add seasonings and blend by hand to mix thoroughly to ensure spread throughout the meat. Add broth or wine and mix again by hand.
Refrigerate covered en masse overnight before freezing.
Portion with #16 dipper, press into 3″ discs, and freeze. Makes about 16 2-oz (3″) patties. For larger patties use a #12 (3 oz,), etc.