Roosters Italian sausage/ Cheddar cheese

• 4 1/2 tsp kosher salt
• 4 tsp coarse ground black pepper
• 4 tsp ground coriander
• 4 tsp cracked anise seed
• 4 tsp ground fennel seed
• 2 tsp garlic powder
• 3 tsp paprika smoked if possible
• 1 1/2 tsp cayenne pepper or 1 tbls. crushed red pepper
• 1 1/2 tsp ground tyme
• 1 1/3 tsp ground bayleaf
• 1/2 cup lemon juice
• 6 tbsp light corn syrup
• 1 cup dry lowfat powdered milk
• 1/2 cup ice cold water
• 12 longhorn cheddar cheese minced
• 5 lb pork shoulder separate fat and meat total weight w/ fat 5 lbs.

1. Grind pork 3/8 plate separately from fat save 1/2 lb.
2. Ground fat put in fridge.
3. Also grind fat / cube cheese 1/4 inch
4. Mix all other ingredients together except cheese and meat and fat refrigerate 20 min.
5. Then kneed meat fat and cheese together
6. While mixing everything refrigerate stuffer this is very important keeping all items very cold
7. Mix all ingredients together and stuff in hog casings refrigerate overnight so spices blend with meat !
8. If sausage is not consumed in 2 days freeze
9. Saute onion and pepper for Topping's

kosher salt, ground black pepper, ground coriander, ground fennel, garlic, paprika, cayenne pepper, ground tyme, ground bayleaf, lemon juice, corn syrup, powdered milk, water, cheddar cheese, pork shoulder separate

Taken from cookpad.com/us/recipes/361552-roosters-italian-sausage-cheddar-cheese (may not work)