Italian Sausage

• 5 to 6lb pork shoulder deboned
• 1/2 lb apple wood smoked bacon
• you can also use hard wood smoked bacon
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tbl msg
• 3 tbl salt
• 1 - 1 1/2tbl sugar
• 3/4 tbl red pepper flake
• 1/2 tsp cajan pepper
• 2 tbl rubbed sage
• 4 tbl savory
• 2 tbl mustard powder
• 1 cup fresh basil
• 1/2 cup sun-dried tomato
• 3 to 4 tbl whole fennel
• 1 1/2 to 2 tbl cracked black pepper
• 1/2 cup balsamic vinegar
• 1 to 2 tbl honey
• water (if necessary

1. If you have a grinder cut the shoulder into cubes to facilitate easy grinding and cut the bacon into small dice. If you don't have a grinder have the butcher grind it up for you. combine all the dry ingredients leaving out the honey, balsamic vinegar, fresh basil, whole fennel and sundried tomato. Combine dry ingredient with balsamic vinegar, honey and water if necessary to make a slushy paste. Add to meat along with whole fennel and marinate for 24 hours minimum. After 24 hours grind meat through a coarse grinder. Now add fresh basil and sun-dried tomato. Stuff in hog casings or leave as patties to fry.

pork shoulder, apple wood smoked bacon, also, onion, garlic, salt, sugar, red pepper, cajan pepper, sage, fresh basil, tomato, fennel, black pepper, balsamic vinegar, honey, water

Taken from www.epicurious.com/recipes/member/views/italian-sausage-50140196 (may not work)