Cut the bacon crosswise into one-inch strips

Finely grind in a food processor

Add the bacon, pork and remaining ingredients to the mixing bin and process until thoroughly blended

Using the #26 horn extrude the mixture into the casings and twist off into four to six-inch links

Poke several holes down the length of each sausage

Refrigerate, uncovered, on a rack for 12 to 24 hours

Refrigerate up to two days longer or freeze for later use.