Units Scale

5 lbs coarse ground fatty pork - 70/30 combined lean meat to fat is ideal, even better is if you can get pork from a Hungarian wooly pig, the Mangalitsa!
2 lbs coarse ground fatty beef - 70/30 combined lean meat to fat is ideal
1 scant cup cold beer
3 tbsp. liquid hickory smoke
1 tbsp fresh ground black pepper
1 tbsp fresh ground white pepper
1 1/2 tbsp crushed red pepper, TFD prefers smoked Bukovo chili flakes from Daphnis and Chloe
2 tbsp hot Hungarian paprika
1/2 tbsp. sweet Hungarian paprika
2 tbsp minced fresh garlic
1 tbsp salt
1 tsp ground bay leaves
1 tsp cracked whole fennel seeds
1 tsp cracked caraway seeds
1 tsp whole mustard seeds
1 tsp cracked coriander seeds
1 tsp brown sugar
1 tsp ground thyme

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Add the sausage seasonings to the very cold coarsely ground meat and fat – blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, you can also form patties without casings.
Keep refrigerated, use within 2 days (the sausage is best after a day in the fridge) or freeze.