Country Sausage

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3 pounds fatty pork (may substitute 2 pounds lean pork plus 1 pound pork fat)

1 tablespoon salt

1/2 teaspoon whole black peppercorns

1 teaspoon crushed red pepper flakes

1/2 teaspoon dried sage (may substitute 3 or 4 fresh leaves)

1 teaspoon quatre epices spice blend (may substitute 2 whole white peppercorns, 1 whole clove, small pinch ground ginger and small pinch ground cinnamon)

1 teaspoon mixed dried herbs such as herbes de Provence or Italian seasoning

1 teaspoon finely chopped rosemary, leaves-only (may substitute 1/2 teaspoon dried rosemary)

1/2 teaspoon finely chopped thmye, leaves only (may substitute 1/4 teaspoon dried thyme)

6 to 8 feet hog casings*, cleaned

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