Cube the Pork Shoulder into 1/2 inch cubes and combine all of the pork and the herbs, vegetables, spices, salt into a non-reactive container and refrigerate for 8-10 hours or overnight.

1. Create a ice water bath for your steel bowl and using a larger grinding disk, chop all of the meat into the chilled bowl (be careful, do not let the meat fat smear or get warm!).
2. Place 1/2 the ground meat into the KitchenAid bowl and using the paddle, mix for 2 minutes to emulsify and bind the meat and distribute the spices, etc.
3. Repeat the step above for other 1/2 of the meat and place back into the non-reactive container and move the ground meat back into the refrigerator for another 4 hours.
4. Place your sausage stuffing attachment onto the KitchenAid and work the casing onto the tube (hint place a little bit of water into the opening of the casing before you slide it on the tube and it will slide on easier) and slowly stuff the sausage keeping excess air out of the sausage.
5. Tie off your sausages the non-reactive container and move the ground meat back into the refridgerator for another 4 hours.

Smoking
Prepare Applewood chips by placing them into water.

Prepare your smoker and smoke the sausage for 3 hours to an internal temperature of 150 degrees. Be careful not to get the smoke too hot or the casings will burst!

Remove from the smoker and let them cool.