5lbspork shoulder cut into 1 inch pieces and chilled
2clovesof garlic to yield roughly 1 tablespoon finely chopped
3teaspoonscrushed red pepper flakes
4tablespoonscrushed bergamotpicked over for tough stems
Combine the diced pork and remaining ingredients and mix well. Chill the mixture and allow it to sit overnight so the flavors can meld.
The next day, grind the pork through a coarse die of a meat grinder, then mix in a stand mixer with the paddle attachment. Remove a small piece of sausage and cook to double check the seasoning, then adjust as needed.
Pack the sausage into casings and tie off roughly 6 ounce sausages. From here the sausages can be refrigerated until needed, or wrapped tightly in plastic and frozen in labeled, dated packages.
If you don't have a meat grinder at home (if you have a kitchen aid mixer you should just buy the attachment already) you can always season pre-ground pork and let it sit overnight to infuse, then make patties and cook. I may pack this into casings or leave it loose depending on what I want to use them for. For example, if I'm making pizza or pasta sauce, I'll probably leave it loose. If need a piece of meat for a small plate on my bar menu, or if I'm going to grill the sausages, I'll pack them into casings.