Grind your meat and fat on coarse grind.
Mix in salt, pepper, sage, nutmeg, onion and garlic.
Chill 1-2 hours.
Grind your mix on fine grind.
Mix in maple syrup and apple cider vinegar.
Its time to taste! Make up a few small patties, cook them in a frying pan and taste. Do you feel it needs more of something? Adjust to taste.
At this point we chill overnight. The trick to making sausage with a meat grinder sausage stuffer is your meat needs to be as cold as possible. If you wanted to do it in the same day, I'd put in bags, small tubs or bowls in your freezer for an hour or two. Last time we made it, It was 0C/30F outside and we buried in a snowbank overnight as we were making 130lbs worth.
Prep your casings according to their directions. We prefer hog casings over collagen.
Our meat grinder has an ice pack to keep things cold, we attach that, with the sausage stuffer attachment and get stuffing!