From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
2 1/2 tablespoons kosher (coarse) salt
1/2 tablespoon sugar
1 tablespoon black pepper, coarsely ground
1 tablespoon garlic powder
4 teaspoons marjoram
1 1/4 teaspoons allspice
1/2 teaspoon MSG

Grind pork for sausage.

Thoroughly mix in all other ingredients.

Allow sausage to age overnight.

Form into links and use as soon as possible.

Freeze unused portions immediately.