Step 1

Cut pork and veal into 1-inch cubes and set aside.

Step 2

Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.

Step 3

Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.

Step 4

Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.

Step 5

Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.

Step 6

Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.

Step 7

Twist into links of desired size as casing fills. Tie off other end after final link.

Step 8

Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.