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Italian/Sicilian-Style Sausage


4 lbs lean pork butt,cubed
1 lb pork fat,cubed
5 t coarse kosher salt
3 t fresh black pepper, coarsely ground
2 cloves garlic finely minced
2 1/2 t fennel seed
1 t anise seed crushed
red pepper to taste
55 feet medium hog casings [if making links]


Prepare the casings. Grind the meat and fat together through the course disk. Mix the remaining ingredients with the ground meat and fat. Stuff the mixture into casings and twist off into three- or four-inch links. 5. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or wrap sausages individually and freeze.(Note:You might also try adding about 1 T of dry sweet basil and 1 T of dried Italian oregano.)