A quick and easy Italian sausage recipe requires 4 pounds of pork shoulder, 1 pound of pork back fat, 2 tablespoons of white sugar and 80 inches of 1-1/2-inch-wide sausage casings. Season the sausage with salt, pepper, garlic powder, mace, coriander and cayenne pepper.
Grind up the pork shoulder and back fat using a meat grinder. Use a spice grinder or a food processor to pulverize 2 tablespoons of salt, 1 1/2 teaspoons of ground black pepper and the sugar. In a separate bowl, combine the ground pork and back fat with 1 teaspoon of the garlic powder, 3/4 teaspoon of ground mace, 1/2 teaspoon of ground coriander and 1/4 teaspoon of ground cayenne pepper. Pour 1/2 cup of ice water into the bowl, and stir the ingredients together.
Add the pulverized salt, pepper and sugar to the meat mixture, and stir the ingredients together. It's best to use latex gloves if mixing the meat by hand in order to avoid contaminating the meat and to keep it cold. Use a sausage stuffer to pack the meat mixture into the sausage cases. Each sausage should be approximately 3 inches long.
If a sausage stuffer is not available, flatten the sausage meat into small patties or roll it into sausage links. These sausages keep for up to a week in the refrigerator or about six weeks in the freezer.