Sicilian-style hot or sweet sausage #2
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Feet medium (2-inch | |
| Diameter) hog casings | ||
| 4½ | pounds | Lean pork butt, cubed |
| ½ | pounds | Pork fat, cubed |
| 2½ | teaspoon | Salt, or to taste |
| 3 | teaspoons | Freshly coarse ground |
| Black pepper | ||
| 3 | teaspoons | Fennel seed |
| Crushed red pepper to | ||
| Taste for hot sausage | ||
| 2 | cloves | Garlic, finely minced |
| 1 | teaspoon | Anise seed |
Directions
1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat and fat. 4. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days or freeze.