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Hot Italian Sausages

2 1/2 teaspoons Coarse -- (kosher) salt
1/2 tablespoon whole black peppercorns
2 teaspoons crushed red pepper
1 tablespoon paprika
1/2 tablespoon thyme
1 tablespoon fennel seeds
1/2 tablespoon finely minced garlic
1 3/4 pounds pork, trimmed, lean, 1" cubes -- chilled
1/2 pound fresh pork fat, (chilled), 1/2" diced -- chilled

Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat and spices together in bowl. Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in cool place to dry. Or, just refrigerate. Cook in your usual manner. Yield: about 2 lbs.

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