Italian Sausage

10 lbs. Pork Butt
4 Tbsp Canning Salt
3 tsp. Fresh ground Black Pepper
1 Tbsp ground Coriander
1 Tbsp Sugar
1 1/2 oz.. Fennel Seed
2 tsp. Anise seed
2 tsp. Red Pepper Flakes
1 Tbsp dried Parsley
8 oz. Cold water

Grind the pork butt thru a 1/4" hole plate.
Mix in the spices and water with the meat. Mix thourghly.
Stuff into 35mm Hog casings, and twist into 6" links.
Let sausage age in the Fridge for 1 day.
Then use or wrap and freeze.

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William Barfieldsr

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