Posted by Dave S. on October 21, 1998 at 12:42:11:
I have tried about 8 different Italian sausage recipes until I developed one that
finally satisfies what I feel to be REAL Italian sausage.
Actually this is more of a Sicilian style sausage.
10lbs. Pork Butt
4 Tbl. Canning Salt
3 tsp. Fresh ground Black Pepper
1 Tbl. ground Coriander
1 Tbl. Sugar
1 1/2 ozs. Fennel Seed
2 tsp. Anise seed
2 tsp. Red Pepper Flakes
1 Tbl. dried Parsley
8 oz. Cold water
Grind the pork butt thru a 1/4" hole plate.
Mix in the spices and water with the meat. Mix thourghly. Stuff into 35mm Hog casings, and twist into 6" links. Let sausage age in the Fridge for 1 day. Then use or wrap and freeze.