Sweet and spicy homemade Italian sausage that can be stuffed into hog casings or used loose.
10lb coarse ground pork butt or pork shoulder
5 tablespoons salt
1 tablespoon sugar
4 tablespoons fennel seeds
1 teaspoon ground coriander
2 teaspoons red pepper flakes
1 1/2 teaspoon oregano
2 cloves garlic
1 teaspoon caraway seeds
2 tablespoons anise flavored liqueur
1 tablespoon course ground pepper
2 cups ice cold water
Double grind the pork butt through medium plates. Place all remaining ingredients in a blender. Blend on low for about 30-60 seconds. Pour spices over ground pork and mix for 3-5 minutes to ensure an even spread of spices throughout.
Use loose or stuff into tender hog casings. Refrigerate overnight. Slow cook and enjoy.