As promised Curt. Here are theTuscan and Siena sausage recipes that I said I
would post. I forgot about them. Sorry
With the Tuscan, it's especially important to keep everything COLD. The
pancetta's fat content makes it very difficult to work with if not cold.

Tuscan Sausage

10 pounds pork, coarse grind
5 pounds pancetta, coarse grind ( you can sub up to half smoked bacon for
pancetta)
3 T kosher salt
3 T coarse ground black pepper

Siena Sausage

12 pounds pork, coarse grind
6 T kosher salt
2 t chili plakes
3T coarsely ground black pepper
12 cloves garlic, minced

Hope you enjoy. Both good.