From Matt Greco of Char No 4.

•    75% pork shoulder leaned out
•    25% fat back

For one kilo:
•    17g  salt
•    8g  sugar
•    3g  insta cure #1
•    6g  smoked paparika
•    4g  black pepper
•    6g  sage leaves
•    25g  roasted garlic puree
•    ½ C ice water

Procedure:  Cut meat and fat back into 1 inch pieces.  Combine the salt, sugar, insta cure #1, smoked paparika, black pepper, and sage in to a spice grinder and grind into a fine powder.  Mix together the meat, fat back, garlic puree, and ground spices.  Lay out on a sheet tray with parchment paper and place in the freezer until almost completely frozen (you can also freeze meat and fat back ahead of time and later combine with ground spices).  Grind meat and fatback through the medium die of a meat grinder.  Place in the mixer with the paddle attachment on a low speed and slowly add the water`.  Making sure the meat is still cold, mix until the meat and fat are bound and tacky to touch.  When you run a spatula over the mix it should have a smooth finish.  Let product rest and marinate for one day.  Stuff into hog casings and turn into links.  Slowly poach in water until the sausages feels firm and then transfer to an ice bath.