Old World Italian Sausage
|Sausage hog casing||36 Inch (Adjust Quantity As Needed)|
|Boneless pork butt/Pork shoulder||8 Pound, cut in 1-inch cubes (4 Kilogram)|
|Black pepper||1 Teaspoon|
|Fennel seed||4 Teaspoon|
|Oregano leaves||4 Teaspoon|
|Garlic powder||1 Teaspoon|
|Ground red pepper/Cayenne pepper||1 Teaspoon|
Prepare casing for stuffing.
Assemble Food Grinder with desired Disc.
Grind meat into large bowl.
Combine seasonings and mix with meat.
Reassemble Food Grinder with Medium Stuffing Tube.
Stuff meat into casing.
Twist or tie into desired number of links.