Sicilian Sausage
- 5 Feet med. (2-in diameter) casing
- 4 1/2 lb. lean pork butt, cubed
- 1/2 lb. pork fat, cubed
- 2 1/2 tablespoon salt, or to taste
- 3 teaspoon freshly coarse ground black
- 3 teaspoon fennel seed
- Crushed red pepper to taste
- 2 Cloves garlic, finely minced
- 1 teaspoon anise seed (optional)
Grind the meat and fat together through the coarse disk.
Mix the remaining ingredients together with the meat and fat.
Stuff the mixture into casings and twist off into three or four-inch links.
Refrigerate and use within three days or freeze.