Title: Spicy Hot Italian Sausage
Categories: Sausage Italian Pork
Yield: 8 Servings
| 3 | lb | Pork, butt |
| 3/4 | lb | Pork, fat |
| 1 | tb | Garlic, minced |
| 4 | ts | Salt, kosher |
| 2 | tb | Fennel, seed |
| 1 | ts | Pepper, cayenne |
| 1 | tb | Pepper, red, dried, flakes |
| 2 | ts | Pepper,black, freshly ground |
| 1/4 | c | Water, cold |
| | | Casings, medium, hog |
Combine pork, fat, and all other ingredients except water casings in a
large bowl. Grind through a 3/8 inch plate. Moisten water and mix until
well blended. Stuff into medium hog casings tie at 5 inch intervals. (From,
Hot Links and Country Flavors, Bruce Aidells and s Kelly, Knopf 1990)