Use 2 rounded (or more, to taste) tablespoons of Italian Sausage Spice Blend per pound of ground pork to make sausage. It's a good idea to add this to the meat at least 12 hrs ahead of time to give the spices a chance to be absorbed by the meat. Chill the spiced ground meat at least 3 hours to ensure that the flavors have had enough time to be absorbed by the ground meat (in essence marinate)

TO MAKE HOMEMADE ITALIAN SAUSAGE: Grind the meat (pork and pork fat trimmings chopped into small pieces - see video below) once into a bowl; add spices and mix lightly with your hands; grind the meat a SECOND TIME.

We use this Homemade Italian Sausage to make Sausage Stuffed Jalapeño Poppers

KITCHENAID FOOD GRINDER ATTACHMENT - HOW TO USE (fatty and/or stringy meat should be cut up very small and not all at once, but throughout the grinding process)
www.youtube.com/watch?v=CVc9zt4HUJg&t=12s