Fresh Italian Sausage
By: Kate Opatz
Published: Tuesday, December 1, 2009 - 1:16pm

Ingredients




10 lbs. boneless pork butts
6 tbsp.s canning (pickling) salt
1 pint ice water
1 tbsp. cracked fennel seed
1 tbsp. sugar
3 tsp.s crushed hot peppers
1 tsp. caraway seeds
1 tbsp. coriander

Preparation

1 Grind all the pork butts through (1/4 inch or 3/16 inch grinder plates) a meat grinder. Place into the mixer and add all the ingredients, mix well until all the spices are evenly distributed. Stuff into a 32-35 MM hog casing. Hang on smoke sticks properly spaced and let dry in cooler.