Title: Sicilian-Style Hot or Sweet Sausage #1
Categories: Ethnic Pork
Yield: 20 Servings

5		Feet medium (2-inch
		Diameter) hog casings
4 1/2	lb	Lean pork butt, cubed
1/2	lb	Pork fat, cubed
2 1/2	ts	Salt, or to taste
3	ts	Freshly coarse ground
		Black pepper
3	ts	Fennel seed
		Crushed red pepper to
		Taste for hot sausage
1. Pr	epar	e the casings.

2. Grind the meat and fat together through the coarse disk.

3. Mix the remaining ingredients together with the meat and fat.

4. Stuff the mixture into casings and twist off into three- or four-inch links.

5. Refrigerate and use within three days or freeze.

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