1/2cuponion, finely chopped(optional - I like it better without, but my husband is the sausage maker around here)
Measure all ingredients into a large bowl. Mix with your hands until ingredients are well blended.
Optional: Sample the sausage. Of course, the flavors won't have saturated the pork, but by frying up a little mini patty, you'll be able to check the seasoning to make sure you're happy with the flavor.
We store this homemade sausage recipe in the freezer in roughly one-pound parcels.
We use it crumbled for pizza topping or made into patties for breakfast.