Sicilian-Style Hot Or Sweet Sausage

5 Feet med. (2-in diameter) casing
4 1/2 lb Lean pork butt, cubed
1/2 lb Pork fat, cubed
2 1/2 Tbsp Salt, or to taste
3 tsp Freshly coarse ground black
3 tsp Fennel seed
Crushed red pepper to taste
2 Cloves garlic, finely minced
1 tsp Anise seed (optional)

Prepare the casings. Grind the meat and fat together through the coarse disk. Mix the remaining ingredients together with the meat and fat. Stuff the mixture into casings and twist off into three or four-inch links. Refrigerate and use within three days or freeze.

Posted by Karl E. Moser (KE3NF) to rec.food.recipes on Nov 22, 1998.