Italian Sausage with Rosemary

• 2-1/2 lbs (1.1 kg). lean ground pork butt
• 3 large cloves garlic, crushed
• 1/8 tsp (1 ml) dry basil, or 1/4 tsp (1 ml) fresh
• 1/8 tsp (1 ml) dry oregano, or 1/4 tsp (1 ml) fresh
• 1/8 tsp (1 ml) hot red pepper flakes, or to taste
• 1-1/4 tsp (6 ml) fennel seed--up to 1 tbsp (15 ml). if you like dominant fennel flavor
• 4 tbsp (60 ml) beef or chicken stock
• 1/2 tsp (2 ml) salt
• 1-1/2 tsp (7 ml) fresh ground black pepper
• 2 tbsp (30 ml) chopped parsley, with stems removed
• 1 tsp (5 ml) rosemary, crushed (more or less to taste)
• casings (water packed. They should NOT be packed in salt, get fresh casings from the butcher)

1. Buy lean butt or even leaner cut of pork.
2. Trim all visible fat from the outside, then cube, removing the interior fat.
3. Coarse grind and remove any gristle, cartilage and veins of fat.
4. Grind again then add dry seasonings and blend by hand to mix thouroughly.
5. Add stock and mix again by hand.
6. Stuff into casings.

lean ground pork butt, garlic, basil, oregano, hot red pepper, flavor, beef, salt, ground black pepper, parsley, rosemary, casings

Taken from online-cookbook.com/goto/cook/rpage/0009EF (may not work)