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Hot Italian Sausage
Yields: 4 lbs


3 lbs pork butt
1/2 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 (optional)
1/4 cup cold water
medium hog casings


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.