Italian Sausage is a wonderful sausage for frying or grilling

Italian Sausage is a wonderful sausage for frying or grilling and can be found in every supermarket in the USA. The dominant flavor in fresh Italian sausage is fennel and by adding (or not) cayenne pepper we can create sweet, medium or hot variety. Fried on a hot plate with green bell peppers and onions, it is sold by street vendors everywhere in New York City. Don't confuse it with cheap poached hot dogs on a bun, Italian sausage is bigger and served on a long subway type roll.

1.	meat selection	Pork butt - 8 lb (3.6 kg), Pork fatback - 3 lb (1.4 kg) Meat total: 11 lbs (5 kg)	salt sugar coarse black pepper cracked fennel seed cold water	110 g 10 g 7g 14 g 240 g	3.8 oz 0.35 oz 0.25 oz 0.50 oz 8 oz	5 Tbs. 1 Tbs 2 tsp. 3 Tbs. 1 cup
	ingredients
2.	curing	none
3.	grinding	Grind all meat with 3/8" (10 mm) plate.
4.	mixing	Mix with meat all ingredients, including water.
5.	stuffing	Stuff into 32 - 36 mm hog casings and tie into 5" (12 cm) links.
6.	drying	None
7.	smoking	None
8.	cooking	Before serving. Recommended frying or grilling.
9.	cooling	None
10.	storing	In refrigerator, 2 - 3 days. Up to 3 months in the freezer.
	notes	Ratio of lean meat to fat should be about 70/30.

1.	meat selection	Pork butt - 8 lb (3.6 kg), Pork back fat - 3 lb (1.4 kg) Meat total: 11 lbs (5 kg)	salt sugar coarse black pepper cracked fennel seed cayenne pepper crushed hot peppers (flakes) coriander caraway seed cold water	110 g 10 g 7 g 14 g 12 g 7 g 8 g 4 g 240 g	3.8 oz 0.35 oz 0.25 oz 0.50 oz 0.42 oz 0.25 oz 0.28 oz 0.14 oz 8 oz	5 Tbs. 1 Tbs 2 tsp. 3 Tbs. 1 Tbs. 1 Tbs. 2 tsp. 1 tsp. 1 cup
	ingredients
2.	curing	none
3.	grinding	Grind all meat with 3/8" (10 mm) plate.
4.	mixing	Mix with meat all ingredients, including water.
5.	stuffing	Stuff into 32 - 36 mm hog casings and tie into 5" (12 cm) links.
6.	drying	None
7.	smoking	None
8.	cooking	Before serving. Recommended frying or grilling.
9.	cooling	None
10.	storing	In refrigerator, 2 - 3 days. Up to 3 months in the freezer.
	notes	Ratio of lean meat to fat should be about 70/30. To make sausage even hotter add more cayenne pepper.

1.	meat selection	Pork butt - 8 lb (3.6 kg), Pork back fat - 3 lb (1.4 kg) Meat total: 11 lbs (5 kg)	salt sugar coarse black pepper cracked fennel seed *cayenne pepper* crushed hot peppers (flakes) coriander caraway seed cold water	110 g 10 g 7g 14 g 24 g 7 g 8 g 4 g 240 g	3.8 oz 0.35 oz 0.25 oz 0.50 oz 0.80 oz 0.25 oz 0.28 oz 0.14 oz 8 oz	5 Tbs. 1 Tbs 2 tsp. 3 Tbs. 2 Tbs. 1 Tbs. 2 tsp. 1 tsp. 1 cup
	ingredients
2.	curing	none
3.	grinding	Grind all meat with 3/8" (10 mm) plate.
4.	mixing	Mix with meat all ingredients, including water.
5.	stuffing	Stuff into 32 - 36 mm hog casings and tie into 5" (12 cm) links.
6.	drying	None
7.	smoking	None
8.	cooking	Before serving. Recommended frying or grilling.
9.	cooling	None
10.	storing	In refrigerator, 2 - 3 days. Up to 3 months in the freezer.
	notes	Ratio of lean meat to fat should be about 70/30. To make sausage even hotter add more cayenne pepper.