I looked at your recipe and compared it to mine. I see that the recipe that you sent the url for contains Sugar, and Marjoram, which mine does not. Here is my recipe for you to look at. I am considering adding the Sugar and maybe cumin for a smoke taste and maybe, just maybe, the Marjoram.
5 lbs pork butt
5 tsp salt
1 cup minced Italian parsley
5 tbl fennel
1 tsp black pepper
1 cup dry white wine
2 tbl red pepper (to taste)
1 cup caciovallo or pecorino cheese
5 cloves minced garlic
Note: Caciovallo and pecorino are similar to romano cheese. In fact, you will often see romano listed as "pecorino romano."
The pork should have any bone material removed before grinding. Pick out a nice piece of meat that is about 20 to 30 percent marbled fat. This makes for a more tender sausage. Have the butcher corsely grind the pork once.
When mixing the ingredients, keep the meat cold! I suggest placing the meat in the mixing bowl, the putting it in the freezer for 5 to 10 minutes. Don't freeze the meat, but get it, and all your utensils cold! I stress this because pork will smear when it gets a little warm. This leads to an unattractive, and tougher sausage.
Mix half the ingredients in the bowl with your hands using only 2 or three grabs at the meat. Then turn the mass over, and add the remaining ingredients. Mix with your hands for about another minute or so. Overworking the meat will make it tough. That is why you add the ingredients in 2 or more steps. If you are still working the meat after 2 minutes, STOP!
The meat can be made into patties or links, and should be frozen immediately if you are making extra. Links and patties can be kept overnight in your refrigerator for cooking the next day. I have never made sausage links, so I will not tell you how. I use the sausage for pizza. So I divide the meat into five 1lb packages, and freeze them for later use.
If you are using the sausage for pizza, YOU MUST COOK IT FIRST!!! Remember, you are dealing with RAW PORK. Pork must be thouroughly cooked before being eaten or placed on top of pizza.
When cooking the sausage, use a little water in your pan (1/4 inch of water should be enough). This will help cook the sausage without burning it or the seasonings (garlic gets bitter when it burns). The water will also help to drain away some of the fat that makes the sausage so good and tender.