Hot Italian Sausage

4 lb. pork shoulder butt
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 Tbsp. fennel seeds, slightly crushed
1 Tbsp. pepper flakes
1 tsp. cayenne
2 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.
Combine salt, pepper, fennel seeds, pepper flakes, cayenne and sugar in a small bowl.
Add spice mixture and garlic to pork. 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

Course: 
Mains