Fresh Italian Sausage

Ingredients

10 lbs. boneless pork butts

6 tbsp.s canning (pickling) salt

1 pint ice water

1 tbsp. cracked fennel seed

1 tbsp. sugar

3 tsp.s crushed hot peppers

1 tsp. caraway seeds

1 tbsp. coriander

Preparation

Grind all the pork butts through (1/4 inch or 3/16 inch grinder plates) a meat grinder. Place into the mixer and add all the ingredients, mix well until all the spices are evenly distributed. Stuff into a 32-35 MM hog casing. Hang on smoke sticks properly spaced and let dry in cooler.