HOT ITALIAN (10 lb. recipe)

The rule of thumb with all sausage recipes, add or subtract quantities to suit your taste. Coarse grind the pork, blend all ingredients, chill for several hours or overnight, then stuff. Also good bulk.

10 lb. pork butts (trim some of the fat)
1T cracked black pepper
3T kosher salt
5 t fennel seed
2 1/2 T crushed red peppers
½ C minced garlic
1 ¼ t thyme
1 ½ t crushed bay leaf
1 ½ t nutmeg
1 ½ t coriander
6 t sweet paprika
1 ½ C water

Mix all spices/herbs with water and chill... Cube pork and mix. Coarse grind and stuff into medium hog guts or bulk pack.