Our local market has a very nice meat cutter. Recently I was there and asked if he ever had any pork fat. He said he could save some for me to use to make sausage. About three weeks later I stopped by to inquire again and he handed me three very large trays of beautiful pork fat. Time to make sausage.
How I did it:
2 pounds boneless pork chops, frozen solid, then removed from freezer and set on counter for 30 minutes. Cut into half-inch cubes and pulse in food processor until the texture you like.
1 pound pork fat, chopped into smallish pieces and pulsed in food processor until about the same texture as the pork meat.
In large bowl mix meat, fat and
1 Tablespoon kosher salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
1 Tablespoon poultry seasoning--can use straight sage if you want
1 Tablespoon ground black pepper
2 teaspoons sugar
Let the seasonings meld together with the meat for several hours or overnight.