Recipe - Homemade Italian Sausage - Hot

Update 2009-04-14: I've gotten some feedback on this recipe - apparently it's not all that hot, so, if you like it spicy, consider adding more Red Pepper Flakes, Cayenne Pepper, or both. -- gcF

INGREDIENTS:
Package Collagen Casings - 32mm - 35mm
2 Tablespoons Fennel Seeds
3 Tablespoons Coarse (Kosher) Salt
1 Tablespoon Black Pepper
3 Tablespoons Parsley
1 Tablespoon Red (Cayenne) Pepper
2 Tablespoons Dried Pepper Flakes
1 Teaspoon Sweet Paprika
10-Pound Pork Shoulder

PREPARATION:
Toast the fennel seeds in a skillet until they brown. Set aside to cool.
Grind the fennel seeds and the dried pepper flakes
Cube the pork into 1" Cubes
Toss the cubed pork together with the the spices, refrigerate for at least one hour (more is better)
Grind the seasoned pork through the fine disc on the grinder
Stuff casings to your specifications, I normally stuff them in .25 lb increments

YOU’RE GOING TO NEED:
A Meat Grinder
A Sausage Stuffer (I use Gander Mountain’s Jerky Gun with a #5 Sausage nozzle)
A REALLY Big Bowl
A coffee grinder or mortar and pestle (for the spices)

SERVES:
Using the guidelines above, makes about (40) quarter-pound sausages