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Ingredients
10
pounds
coarse ground pork butt or pork shoulder
2
cups
ice cold water
3-4
cloves
garlic
5
tablespoons
salt
4
tablespoons
fennel seeds
1
tablespoon
anise seed
1
tablespoon
sugar
½
tablespoon
coarse ground pepper
1½
teaspoon
dried oregano leaves
1-2
teaspoons
red pepper flakes
(more or less to taste)
1
teaspoon
caraway seeds
1
teaspoon
coriander
hog casings for stuffing
Instructions
Grind pork through medium fine plates.
Blend remaining ingredients in a blender, blend on low 30-60 seconds.
Mix spices with ground pork until thoroughly blended for 3-5 minutes
Stuff into casings per manufacturer's directions or store loose sausage in zip to lock freezer bags.