The process of making the sausage

So my husband and I are going to work on a few new sausages today. We do everything in 3 lb batches, even when we try them the first time. The meat we use is rib end, because they are lean, flavorful and easy to work with. We do not add any fat, and people seem to like them that way. The first sausage we are trying is a Garlic Rosemary. Here is the recipe as we will try it today. 3 lb pork 1/2 T garlic 1/2 T rosemary 1/2 T Salt 1/2 T pepper This should produce a very mild sausage, but since we are working with pungent ingredients I would rather err on the side of caution and adjust for the next batch. The second recipe is one that was on the internet, for English Bangers. This recipe starts with 2 1/2 lb lean pork and 1 lb fat. As much as I understand the purpose of the fat, unless the sausage suffers without it, I will not add it. It is quite possible that I will add the fat to the next batch because of the bread crumbs. So, we will start with the same 3 lbs of pork as we always do, and go from there. Here is the recipe. 1 1/2 c dry bread crumbs 1 1/4 c chicken stock(we will use as little of this as possible because wet sausages are a pain to case) 1 1/4 t white pepper 1/4+ t salt 1/4 t ginger 1/4 t sage 3/8+ t nutmeg(1/8 t nutmgeg+1/4 t mace-replace with nutmeg) The + is for rounded because the conversions would have been too scant otherwise. I will let you know how this goes.