5 lbs Pork Shoulder de boned
4 tsp crushed fennel
5 tsp ground pepper
2 tsp hot red pepper flakes
5 tsp salt
¼ cup sweet paprika
1/8 cup garlic
1 large onion minced
1 cup ice water
Grind pork with medium blade, add spices and water; mix well. Fill casings.
Let sausages rest for one day in the fridge before freezing
*Note: if you don’t have a grinder and sausage maker, you can buy ground pork, add the spices and water and make patties or meat balls instead.
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