Step 1

Par freeze the pork for 20 minutes.

Step 2

Slice the pork into 1/2" cubes.

Step 3

Season the pork with the salt, sage and thyme.

Step 4

Add the cheese and toss to combine.

Step 5

Chill in the fridge until ready to grind, at least 1 hour.

Step 6

Meanwhile, place the components of your meat grinder in the freezer to get them cold.

Step 7

When ready to grind, run the pork mixture through the grinder until all of the pork is ground.

Step 8

Chill again for at least 3 hours.

Step 9

Clean, dry well, and place the components of your meat grinder back in the freezer.

Step 10

Toss the ground pork mixture with the blueberries and maple syrup.

Step 11

In a small pan, cook a tablespoon of the mixture to test for seasoning. Adjust to your taste.

Step 12

When ready to stuff the sausage, slide the casing over the sausage extruder completely.

Step 13

Working carefully, start running the pork mixture through the grinder.

Step 14

Slide the casing down, giving about 2 inches as the first bit of sausage comes out.

Step 15

Using your hands, guide and shape the sausage to fill the casings, pulling the casing down to fill.

Step 16

When a few inches remain stop and tie off both ends.

Step 17

Slide the next casing on and repeat the process until all of the pork sausage has been stuffed.

Step 18

Cook immediately or save for later. Par freeze the sausage on parchment paper lined baking racks before sealing to freeze.