Sicilian Style Sausage

• 5 pork sausage casings (5 feet medium 2)
• 4 12 lbs lean pork butt, cubed
• 12 lb pork fat, cubed
• 2 12 teaspoons salt (or to taste)
• 3 teaspoons fresh coarse ground black pepper
• 3 teaspoons fennel seeds
• red pepper, crushed
• 2 cloves garlic, minced
• 1 teaspoon anise seed (optional)

1. Grind meat and fat together through a coarse disk.
2. Place in a large bowl.
3. Add remaining ingredients to meat and mix well to combine.
4. Stuff mixture into casings and twist off into 3 - 4 inch links.
5. Refrigerate and use within 3 days or freeze.

pork sausage casings, lean pork butt, pork, salt, fresh coarse ground black pepper, fennel seeds, red pepper, garlic, anise

Taken from www.food.com/recipe/sicilian-style-sausage-4233 (may not work)