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Italian Sausage

5 lb Pork butt; coarse ground
5 ts Fennel seeds
2 tb Hot red pepper; crushed
5 ts Salt
2 tb Hungarian paprika
1 1/2 ts Black pepper
1 1/2 c Water
6 Cloves garlic; crushed
1 c Romano cheese

Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand.

Separate into 1/2lb bags, or stuff into casings. Let sit 12-14hrs before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking.

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