Hot Italian Sausage
Ingredients
- 3 pounds pork butt
- 1/2 pound pork back fat
- 1 tbsp minced garlic
- 4 tsps kosher salt
- 2 tbsp anise or fennel seed
- 1 tsp cayenne
- 1 tbsp red pepper flakes
- 2 tsps fresh ground black pepper
- 2 tbsp anise liqueur (optional)
- 1/4 cup cold water
- medium hog casings
Instructions
Yields: 4 lbs. Combine all ingredients except water and casings in a large bowl. Grind through 3/8 inch plate. Moisten with water and mix well. Stuff into medium hog casings and tie into 5 inch links. Keeps 3 days refrigerated, 2-3 months frozen.
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