Preparation / Directions:
Place pork on a metal baking sheet and freeze 20 minutes. Combine onion, sage, savory, salt, pepper, parsley, chervil, marjoram, and allspice. Sprinkle mixture over pork. Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind pork into bowl. Add water and egg. Attach bowl, and flat beater. Turn to stir speed and mix 1 minute.
Remove knife and coarse grinding plate from food grinder. Assemble and attach sausage stuffer. Grease stuffer with shortening and slide casing on tightly. Tie off end of casing. Turn to speed 4 and stuff pork mixture into casings. Twish sausage into smaller links and refrigerate or freeze until ready to use.
Use natural or synthetic casings to stuff sausage; they can usually be found at your local butcher. Soak natural casings before using in cold water for 30 minutes to remove excess salt; then rinse several times by running cold water through the entire length of casing.
Pack the sausage stuffer with 3 to 4 feet of casings. Depending on the amount of meat ground for a recipe, it may be necessary to repack it several times.
Avoid packing meat mixture into casing too tightly; allow room for twisting sausage into links and for expansion during cooking.
If air bubbles develop, prick with a toothpick or skewer.
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