Girardi's Italian Sausage

• 5 lb. pork butt, coarsely ground
• 1-2/3 tbsp. fennel seeds
• 2 tbsp. hot red pepper; crushed
• 1-2/3 tbsp. salt
• 2 tbsp. Hungarian paprika
• 1-1/2 tsp. black pepper
• 1-1/2 cup water
• 6 cloves garlic, crushed
• 1 cup romano cheese

1. Mix all spices, water and cheese together.
2. Let sit at room temperature while cutting then grinding pork.
3. Keep pork cold.
4. Very cold.
5. Mix liquid/spice with ground pork by hand.
6. Separate into 1/2 lb.
7. bags or stuff into casings.
8. Let sit 12 to 14 hour before freezing for spices to blend in with the meat.

pork butt, fennel seeds, hot red pepper, salt, paprika, black pepper, water, garlic, romano cheese

Taken from www.foodgeeks.com/recipes/16584 (may not work)