3 pounds well-marbled pork butt, cut into 1″ inch pieces then grind
1 tablespoon plus 1 1/2 teaspoons paprika
1 teaspoon cayenne (or to taste)
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine (I used red wine vinager)
1/8 tsp Oregano
2 tablespoons minced garlic
1 1/2 teaspoons toasted fennel seeds
2 tsp red pepper seeds
Pork casings, optional
Grind pork mixture with a medium grind 1/4″ or to your preference. Grind all spices together in a small spice grinder if you got it.
Then mix with your pork.Put in refrigerator over night to give spices time to mix.You can fry a patty up to test spices in the morning
and adjust if you like. Stuff the meat into the casings Twist 5-6 inch.
Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F.
Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. I prefer natural pork casings
for this but other types could be used.