Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Feet medium (2-inch 3 ts Fennel seed
-diameter) hog casings Crushed red pepper to taste
4 1/2 lb Lean pork butt, cubed -for hot sausage
1/2 lb Pork fat, cubed Ingredients for version #2:
2 1/2 ts Salt, or to taste Same as above except add:
3 ts Freshly coarse ground black 2 Cloves garlic, finely minced
-pepper 1 ts Anise seed

Ingredients for version #1:

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
four-inch links.

5. Refrigerate and use within three days or freeze.

FROM: Tandika Star, Jul-22-90 2:30pm Source: "Home Sausage Making",
Reavis

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