Title: Sicilian-style hot or sweet sausage #2
 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
      2 cl Garlic, finely minced
      1 ts Anise seed
 
  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.