With food grinder, using coarse cutting disk, grind cubed pork into large bowl.

Add chopped parsley, salt, rubbed sage and pepper; mix well. Refrigerate mixture until well chilled, about 3-1/2 hours.

Rinse casing in several changes of warm water; slip one end of casing over faucet and run warm water through it.

Cover casing with warm water and let soak 30 minutes until it is supple.

Remove cutting disk from meat grinder and attach sausage horn as manufacturer directs,

Place some of meat mixture in grinder and grind just until meat reaches the end of the sausage horn.

Slip entire length of sausage casing onto horn, allowing 2 inches to extend over end; tie end of casing in knot.

To fill casing, gradually grind meat mixture into casing, pulling casing gently to fill evenly. Do not overfill casing.

Twist casing at 5-inch intervals or at desired lengths to form links, pressing meat away from twists. With kitchen shears, cut into links. Cover; refrigerate.

To cook: In covered 12-inch skillet over low heat, in 1/4 cup simmering water, cook links 5 minutes: uncover; brown over medium heat 20 minutes.

Sausage Patties:

About 1 hour before serving:

Prepare the meat mixture as for Homemade Sausages, above, but in step 2 do not refrigerate; shape the meat mixture into patties. In 12-inch skillet over medium-low heat, cook the patties about 25 minutes or until they are browned and well done. Carefully turn the patties occasionally with pancake turner to ensure they cook and brown evenly. (Makes 8 main-dish servings.)