Country Style Pork Sausage

This recipe is from the National Live Stock and Meat Board, Chicago.  Makes 100 pounds. 

60 pounds lean pork trimmings
40 pounds fat
1 3/4 pounds salt
6 ounces sugar
5 ounces ground white pepper
1/2 ounce red pepper
1 ounce ginger
3 ounces sage

Cut meat and fat into 1 inch cubes and chill well.  Add seasoning and mix well.  Grind through a 1/8-inch plate and stuff immediately into casings, then chill.