Mild Italian Sausage

4 lb. pork shoulder butt
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 Tbsp. fennel seeds, slightly crushed
1/3 cup packed Italian (flat leaf) parsley, chopped
1 tsp. sugar
4 cloves garlic, minced
1/4 cup cold water
Medium sausage casings

Cut pork into cubes and grind with meat grinder with medium texture. Or grind pork in food processor in batches.
Add salt, pepper, fennel seeds, parsley, sugar and garlic. Mix well with your hands. Gradually add cold water.
Fill medium sausage casings with meat mixture, form into patties or package meat into portions.
Refrigerate for up to 3 days or freeze up to 3 months.

Makes 4 lb. sausage