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Pdf[For grinding your own pork] We used a mixture of pork butt and add about 20-30% back fat for a total of 2 pounds. Make sure that your pork, fat, and grinder pieces are very cold and cut into 1-2 inch pieces. Grind pork and fat together on medium grind plate, and then a second time on the fine grind plate.
[Start here if you purchase your pork already ground] Use mortar and pestle to crush together the thyme, rosemary, and marjoram. You can use them whole but I would crush them as best you can with your hands at least.
Place pork in stand mixer with paddle attachment, add all seasoning, and mix thoroughly. (You can also use your hands of course, but the stand mixer makes fast work of it.)
Cook or freeze. (I prefer to make them into patties, cook them, and then freeze them for quick breakfast sandwiches before work.)
Tip: Once you mix your sausage, fry a small bite size patty in a skillet to taste to see if you need more seasoning to fit you preference.