Grind all meats with the big holes on grinder and mix
Grind all meats with the medium holes on grinder and mix
We usually did about 1/3 of meat and added some of the seasoning mix, then when finished, we did a real good job of mixing by hand all the meat. You can do smaller batches by just reduce all materials proportionally. We like adding the sage, because it tastes more like country sausage, if you are not fond of sage simply omit. There is sage in the mix.
After all is well mixed, we place about 5 lbs of sausage on cookie sheets and rolled them out with a dough roller to about 1/2 inch and place them in the freezer to firm. Then we cut them out with a biscuit cutter and sealed in freezer bags. We also rolled out one lb. packages and sealed for making sausage gravy. PS Seal-a-meal is great for this storage. We ended up with 275 patties and 3 1 lb pkgs.