This is a coarsely ground, basic English Cumberland sausage. Unless your meat and fat are free of connective tissue, you will want to grind this twice through the same die.
5poundspork shoulder or other fatty pork(see below for options)
33 gramssalt,about 2 tablespoons
1cupdry breadcrumbs
1tablespoonminced fresh sage
1/2teaspoonmace or ground nutmeg
1/2teaspoonwhite pepper
1/2teaspoonblack pepper
3/4cupice water
sausage casings,about 6 feet's worth
Instructions
Flush the casings with warm water and keep them in a bowl of warm water.
Cut the meat and fat into pieces that will fit into your grinder. If you have time, mix this with the salt and put in a covered container in the fridge overnight. This will help improve the bind. But you can skip this if you are in a hurry.
Mix the meat and fat with all the remaining spices; save the breadcrumbs and water for later. Grind through a coarse die, between 5 mm and 9 mm. If the meat has silverskin and connective tissue, grind twice.
Make sure the mixture is below 40°F, and if it's not, chill until it is. Add the breadcrumbs and ice water and mix well for about 1 to 2 minutes. You'll see the sausage bind to itself and form one cohesive ball. You'll also see little whitish streaks on the sides of container you're mixing in.
Put the meat in a sausage stuffer and carefully fill a coil of casing. You will want to do this slowly because unlike links, coils are harder to manipulate after stuffing to remove all the air pockets -- so you want to minimize those air pockets in the first place.
Let the sausage sit in the fridge for at least 1 hour before cooking, to give the breadcrumbs a chance to absorb moisture, which will help with the finished texture.
Notes
If you want to use game here, split it 50-50 with very fatty pork shoulder, or go 80-20 with pure pork fatback or belly. Traditional Cumberland sausage is pork, however.