Title: Sicilian Style Hot or Sweet Sausage
Categories: Makemeat
Yield: 5 Pounds

VERSION 1
5		Feet medium 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	Coarse grind black pepper
3	ts	Fennel seed
		Crushed red pepper to taste for hot sausage
VERSION 2-ADD TO ABOVE
2	cl	Garlic, finely minced
1	ts	Anise seed

Grind meat and fat together through the coarse disk and mix with remaining ingredients. Prepare casings, stuff and twist off into 3-4" links. Refrigerate and use within three days or freeze.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94

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