BE SURE TO READ THIS RECIPE ALL THE WAY THROUGH BEFORE YOU BEGIN.
Assemble all the ingredients and utensils you will need. This will make your life much easier.
You may want to cut a few boneless pork chops off this loin if it weighs more then 5 lbs. Cut thick (about 2 inches) for stuffed pork chops (just cut a little pocket in the middle for stuffing) or butterfly pork chop which are cut thick then sliced almost in half and opened up to make the butterfly. Cut thin for breakfast chops or about an inch thick for regular chops.
TO PREPARE FOR GRINDER
Cut pork into a sizes that will easily fit into the mouth of your grinder.
Keep your lard on ice after you cut it into cubes so you can add it a little at time also as you grind the meat.
PLEASE NOTE: YOU WILL NEED AT LEAST AN 8QT BOWL OR LARGE MOUTH CONTAINER TO MIX. YOU WILL ALSO WANT TO WEAR GLOVES BECAUSE THE MEAT MIXTURE IS COLD AND THE GLOVES WILL PROTECT YOUR HANDS AS WELL AS BEING MORE SANITARY.
Some will be tempted not to add the lard. If you don't the sausage will be dry and not very tasty.
If you follow this recipe you will have award winning pork sausage. I know because I won awards with it. I hope you will try it and let me know what you think.