Trim excess fat from lean 4lb pork loin.  Cut into strips and grind with large hole grinder.  Grind a second time with small hole grinder plate.  Add remaining ingredients (except casings) and mix well by hand.  Be sure you have enough casings for 4 pounds of sausage and soak them in cool water.  Run warm water through them.  Place casings on sausage funnel and fill; prick with needle to let air escape if necessary.  You may add water in small amounts as needed. 

Enjoy!