Hot Italian Sausages

• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic finely minced
• 1/2 teaspoon black peppercorns
• 1 3/4 pounds pork trimmed
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 1/2 pound pork fat
• 1/2 teaspoon thyme
• 1 teaspoon fennel seeds

1. Combine dry spices in spice mill or mortar and grind to coarse texture.
2. Mix with garlic in small bowl.
3. Mix meat, fat and spices together in bowl.
4. In food processor process 1/2 of mixture at a time, being careful not to overprocess.
5. Fat and meat should remain distinct, but tiny pcs.
6. Knead all together untill well mixed.
7. Cover and refrigerate for 12 to 24 hrs.
8. Stuff into casings using sausage stuffer or horn attached to grinder.
9. Tie off into 5 inch links and hang in cool place to dry.
10. Or, just refrigerate for 24 hrs, uncovered.
11. Hold in fridge for up to 3 days, or freeze for longer storage.

kosher salt, garlic, black peppercorns, pork, red pepper, paprika, pork fat, thyme, fennel seeds

Taken from recipeland.com/recipe/v/hot-italian-sausages-44308 (may not work)