Thanks for the recipe, I should have asked people to post their own recipes for Italian sausage. That was my intention in posting my recipe (and to share of course).
By pork butt, I guess you mean boston butt which is actually the shoulder. Maybe you mean what is known as green or uncured ham, i.e. the pig's butt.
My recipe is trying to duplicate the sausage pizza from Atlanta's "Johnny's New York Style Pizza", which I am sure is not the same as the New York Johnny's. We used to live off of the Atlanta stuff, until they closed our local franchise. My crust is better, but man that pizza is good.
That added fat makes me think that you make stuffed sausages. If this is true, can you give me your opinion about the sausage grinder and stuffer from kitchenAid? And what kind of other sausage do you make?