Recipe - Homemade Italian Sausage - Sweet

INGREDIENTS:
Package Collagen Casings - 32mm - 35mm
2 Tablespoons Fennel Seeds
3 Tablespoons Coarse (Kosher) Salt
2 Tablespoons Black Pepper
3 Tablespoons Parsley
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.
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