This is Mark Bittman's recipe for sausage, and it's got LOTS of extra fat into which (if you're Ben) you can dip your sausage. :) You can freeze the sausages once they're made into patties; thaw overnight in the fridge.
2.5 lbs boneless pork shoulder, with its fat (or, if it's lean, use 2 lbs. shoulder and .5 lbs. fatback)
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. nutmeg
1/2 tsp. dried sage (or 1 tsp. fresh)
Cut the pork into 1-inch cubes. Grind, using either a meat grinder or a food processor (if you use the latter, do several batches and take care not to pulverize the meat).
Season with the salt and spices, stir, and form gently into patties (8 large or 16 small).
Heat a large skillet over medium heat for 2 or 3 minutes, then add the patties. Let them cook, undisturbed, for about 3-5 minutes, then move them so they brown evenly.
When one side is brown, turn to brown the other. Serve when nicely browned and cooked through.