Recipe - Sicilian-Style Hot Or Sweet Sausage

5 Feet med. (2in diam) casing
4 One half pound Lean pork butt, cubed
One half pound Pork fat, cubed
2 One half tablespoon Salt, or to taste
3 teaspoon Freshly coarse ground black
3 teaspoon Fennel seed
Crushed red pepper to taste
2 Cloves garlic, finely minced
1 teaspoon Anise seed (optional)

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
fourinch links. 5. Refrigerate and use within three days or freeze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini