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Sicilian-Style Hot Or Sweet Sausage #1

ethnic, pork

5 feet medium (2-inch
1 diameter) hog casings
4 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
2 1/2 teaspoon salt, or to taste
3 teaspoon freshly coarse ground
1 black pepper
3 teaspoon fennel seed
1 crushed red pepper to
1 taste for hot sausage

1. Prepare 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.

Yield: 20 servings

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