Homemade Sausage

Italian sausage is not something that's readily available in rural France. The Hazans (both Marcella and Giuliano) insist on sausage with no fennel. (I gather that in the US this is difficult to find.) Giuliano recommends making your own. After several people recommended this recipe, I tried it, making a full recipe and freezing half. I used my food processor to grind the pork. I just coarsely chopped the garlic and tossed it in with the pork while I was pulsing. The garlic didn't get much further on the road to finely chopped, but it didn't make much difference in the finished dish. The sausage was good; this might be something worth keeping some in the freezer.