Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        lean fresh pork
   2      pounds        pork fat
   2      teaspoons     garlic -- finely minced
   1      tablespoon    cayenne pepper
   1      tablespoon    fresh ground black pepper
   2      tablespoons   salt
     1/2  teaspoon      bay leaf -- ground
   4      teaspoons     paprika
     1/2  teaspoon      sugar
   3      yards         sausage casing -- optional

Preparation:

Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like. Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.