Making sausage is easier than you think. You don't need casings, meat grinder or other crazy ingredients. Below is a very simple recipe for pork sausage. You can play around with other meats and spices, but I used pork shoulder because of its great ratio of meat to fat. The sausage can be in your freezer for up to 6 weeks, and is so easy to quickly cook and add to a plate of eggs on a Saturday. You can even use the sausage in a tomato sauce for pasta. Enjoy!
-Stir together 2 Tbl. each chopped fresh sage and chopped fresh thyme, 2 Tbl. plus 1 1/2 tspn. coarse salt and minced garlic (from 7-8 large cloves), and 1 Tbl. each freshly grated nutmeg and cayenne pepper (more if you like it spicy).
-Arrange 1 boneless pork shoulder (4 lbs), cut into 1/2 inch cubes, on a rimmed baking sheet. Freeze for 20 minutes. Working in 4 batches, 1 lb. at a time, grind meat in a food processor until only small pieces of fat remain, and mix in about 2 Tbl. spice mixture; transfer to an 8x12in piece of parchment paper. Roll into a log. Twist ends to make sure it is secure. Freeze until ready to use.