Preheat oven to 375F.
In a large bowl, mix all of the ingredients really well, using both hands.
Divide the sausage mix into two equal parts and stuff into fibrous sausage casings.
Expel as much air as you can, slightly tighten the meat and tie with a piece of twine.
Place the sausage on a baking pan lined with aluminum foil and fitted with a cooling rack.
Bake at 375F for 1 hour and 10 minutes, until the internal temperature reaches 160F.
Carefully remove from the oven and let cool for about 30 minutes. If you were using a BBQ thermometer, DO NOT REMOVE THE PROBE UNTIL THE SAUSAGE HAS COOLED DOWN AND STARTED TO WRINKLE. DO NOT CHECK THE TEMPERATURE USING INSTANT READ THERMOMETER. As soon as you remove the probe or prickle the casing hot juices will squirt out under pressure, which may cause burns and will cause the sausage to taste dry later.
Refrigerate overnight or for 24 hours before slicing and serving.