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["Cut the pork shoulder into thick pieces, wrap and place in the freezer for an hour or so---but don't freeze the meat solid. This step makes the grinding step easier. Bring out the grinder and fit it with the coarse plate. Work the pork and pancetta through and then change the plate to the finer one. Work through again.", "In a large bowl place the meat and kind of spread it out for seasoning. Add the bread crumbs, 2 tablespoons of the maple syrup, the herbs and spices including salt and pepper.", "With a couple of large spoons blend this all together. Get a tap of hot water running because you are going to finish mixing this with your clean hands and this mix can get sticky.", "Heat up a small skillet and spoon out a ""tester"". You need to taste for seasoning so fry up that spoonful and see if it meets your inner umami (and that's not your mommy). Adjust as needed.", "On a table or large board lay out some cling wrap and transfer the sausage mix. What you will want to do is to prepare a roll from which you slice puck sized pieces. The dimensions of a hockey puck by the way are 1 inch thick and 3 inches in diameter---but keep in mind that you will be using sausage meat and not vulcanized rubber. Fold over and tighten up the cling wrap but don't close the ends yet. Roll this on your board or your counter until you are satisfied with the shape. Twist the ends tight and then refrigerate for several hours or overnight.", "Slice your rolls and prepare your condiments. Mix that last tablespoon of maple syrup into the mustard with a fork. Mix it well.", "Unwrap and slice the sausage into puck sized pieces. Fry that up in a little bit of butter or oil.", "Spread some mustard on each roll and place two sizzling sausage pieces on each. Top with cheese, onions and anything else you want. Sprouts are for hosers.", "Note to cook: this is an excellent breakfast sausage all on its own, so you can stop before you get to the hoagie step."]
