Italian Sausage - 2

Recipe Ingredients

5 lbs	2270g / 80oz	Course ground pork butt
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Course black pepper
5		Pressed garlic
1 teaspoon	5ml	Fennel seeds
1 teaspoon	5ml	Anise seed
1 cup	237ml	Cold water

Recipe Instructions

Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog casing or make patties.

Source:
Jeffrey Maurer

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