Here is a rather good recipe. Hope it works for you.
Terry S.

From: "ROBT SILVA" >
I would like any recipes for homemade italian sausage.

Freezing Before Grinding

Note: I took previous posters' advice and froze the
grinder parts and partially froze the meat strips before grinding pork
for Italian sausage and it made a huge texture difference. The freezing
technique resulted in discernible meat bits as opposed to the finer
minced texture I used to get. Terrific Thanks!!!

Italian Sausage

10 pounds pork butt
4 tablespoons canning salt
3 teaspoons fresh ground black pepper
1 tablespoon ground coriander
1 tablespoon sugar
1 1/2 ounces fennel seed
2 teaspoons anise seed
2 teaspoon red pepper flakes
1 tablespoon dried parsley
8 ounces cold water

Grind the pork butt through a 1/4" hole plate. Mix in the spices and
water with the meat. Mix thoroughly. Stuff into 35mm hog casings, and
twist into 6" links. Let sausage age in the refrigerator for 1 day. Then
use or wrap and freeze.



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