Fresh Country Pork Sausage with Pepper and Sage

Name: Fresh Country Pork Sausage with Pepper and Sage
Yield: Makes 28 three-inch patties
Ingredients: 2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled; 1 pound fresh pork fat, cut into 1-inch pieces, chilled; 3 tablespoons cold water; 1 tablespoon dried rubbed sage; 1 tablespoon salt; 1 1/2 teaspoons dried crushed red pepper; 1 teaspoon ground black pepper