Homemade breakfast sausage

Cut the fatty pork butt into one-inch cubes; add a little fat back if the pork is not fatty enough.

Chop fresh sage, thyme and rosemary (more sage than the others) and combine with salt and pepper, going easy to start.

Add the dark brown sugar, maple syrup, a shake of marjoram, a touch of cayenne and red pepper flake, plenty of grated nutmeg and smoked paprika; mix until homogenous.

Chill the pork in the freezer about 15 minutes, toss it with the spice mixture until well incorporated.

Grind coarsely, keeping everything very cold. The mix can be formed into patties and fried at this point.

Fry a little to taste and adjust the seasoning; this is the last chance.

Wash the preservative salt off the hog casings and soak them in warm water 45 minutes.

Thread a casing onto the sausage stuffer, leave about six inches dangling and do not tie it off so the air can escape, then fill, regulating the flow with the hands.

Twist the long sausage into links: find the length, pinch, squeeze and turn.

Pan-fry the sausages.