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This is a great sausage if you like something a little spicy for breakfast, crumbled in chili, grilled for a sandwich or just to munch on.
This is really a two fold recipe. add just three spices and you have Italian sausage. add all the rest and you have Jalapeno sausage.
You will need a meat grinder for this recipe or a KitchenAid with a grinder attachment.

3-4 lb boneless pork shoulder or butt roast, cubed into 1/2 inch pieces.
spread pork out on a working surface or on a large cookie sheet.

i will not give amounts for the spices..you'll have to play with them to suit your taste..you need to be generous with the seasoning.

sprinkle the pork with a fair amount of kosher salt
sprinkle to mostly cover the pork with coarse ground pepper
sprinkle to mostly cover the pork with fennel seeds
At this point you have Italian sausage...grind and shape into to patties or feed into casings. use a coarse grind dye.
sprinkle with a fair amount of cumin
sprinkle with a fair amount of marjoram
sprinkle with a fair amount of parsley flakes
sprinkle with 2 finely diced jalapenos, seeds and all
toss all ingredients together and grind using a coarse grind dye first.
form some of the sauage into a small pattie, fry in a skillet with a little oil and taste...add more seasoning if nessesary.
for this sausage you want to grind twice using a finer dye for the second grinding.
form into patties or feed into casing..can be frozen for up to 6 weeks