Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        pork butt -- cubed
     1/4  cup           celery -- small diced
     1/4  cup           red & yellow & green bell pepper -- small diced
     1/4  cup           yellow onion -- small diced
     1/4  cup           red onion -- small diced
   8      cloves        garlic -- minced
   2      bunches       green onion -- small diced
   1      tablespoon    basil
   1      tablespoon    oregano
   1      tablespoon    thyme
   1      tablespoon    cayenne.
   2      teaspoons     ginger
   2      teaspoons     celery salt
     1/2  teaspoon      chili powder
   1      teaspoon      cumin
   1      tablespoon    worcestershire sauce
   1      tablespoon    lemon juice
                        salt & pepper to taste

Preparation:

In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff the sausage into 1 1/2-inch casings or form patties. Tie the casings at 4-inch intervals for individual links..