Hot Italian Sausage

• 1 pound coarsely ground pork shoulder, not too lean
• 1 teaspoon salt
• 1 teaspoon crushed fennel seeds
• 1/2 teaspoon hot red pepper flakes, or more to taste
• 1 tablespoon mild paprika
• 3 garlic cloves, minced

1. Put the pork in a bowl and add all remaining ingredients.
2. Mix well to distribute the seasoning evenly throughout the meat.
3. Cover and refrigerate for up to 3 days, or freeze for future use.

pork shoulder, salt, fennel seeds, hot red pepper, paprika, garlic

Taken from cooking.nytimes.com/recipes/12427 (may not work)