1 tablespoons light brown sugar
2 tsp rubbed sage
1 tsp ground pepper
1/4 tsp ancho Chile
2 lb pork butt
.015*weight of pork in grams salt
cut pork into 3/4-in pieces removing any sinew. measure out salt according to formula. add salt and spices to pork and let marinate in refrigerator for up to 2 days a minimum of 8 hours. after the 8 hours transfer the pork to a rimmed baking sheet. freeze the tray of meat for about 25 to 55 minutes in the freezer until it's stiff on the outside but pliable on the inside. you can put the grinder parts in the freezer as well and ensure that you have two bowls one that will have a bed of ice in it and the other that will go on top. this keeps the sausage cold. start feeding the pork into the grinder. after grinding in a cold bowl knead for about 3 to 5 minutes with your hands until it starts to kind of snap and stick together.
shape and two and a half inch wide 1/2 in thick patties after this is done. each patty should be between 1 and 1/2 to 2 oz
when you cook the sausage be sure that it's internal temperature is at least 150°.