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Spicy Hot Italian Sausage




Source of Recipe


Internet


List of Ingredients




Makes 4 lbs.

3 lbs. pork butt
3/4 lb. pork back fat
1 Tbsp. minced garlic
4 tsp. kosher salt
2 Tbsp. anise or fennel seed
1 tsp. cayenne
1 Tbsp. red pepper flakes
2 tsp. fresh ground black pepper
2 Tbsp. anise liqueur, like Sambuca (optional)
1/4 cup cold water
Medium hog casings

Combine all ingredients except water and casings in a large bowl. Grind everything through 3/8-inch plate. Moisten with water and knead until well blended. Stuff into medium hog casings, tie into 5-inch links. Keeps 3 days refrigerated, 2-3 months frozen.


Recipe