Title: Sicilian-style hot or sweet sausage #1
 Categories: Italian, Pork
      Yield: 20 Servings
 
      5    Feet medium (2-inch
           Diameter) hog casings
  4 1/2 lb Lean pork butt, cubed
    1/2 lb Pork fat, cubed
  2 1/2 ts Salt, or to taste
      3 ts Freshly coarse ground
           Black pepper
      3 ts Fennel seed
           Crushed red pepper to
           Taste for hot sausage
 
  1. Prepare the casings.
  
  2. Grind the meat and fat together through the coarse disk.
  
  3. Mix the remaining ingredients together with the meat and fat.
  
  4. Stuff the mixture into casings and twist off into three- or
  four-inch links.
  
  5. Refrigerate and use within three days or freeze.