(formatted from the pdf) Hot Italian Sausage Ingredients:
5 lbs. pork shoulder
2 TBSP fennel seed
1 tsp ground fennel seed
1 TBSP paprika
1 ½ TBSP Kosher salt
1 TBSP coarse ground pepper
2 tsp sugar
2 tsp red pepper flakes
1 tsp dried minced garlic
1 cup ice water
Cut pork into strips and put in freezer to chill. Put grinder head together using medium plate and put in freezer. Grind pork and place in fridge to keep cool. Clean grinder head, assemble and put in freezer. Remove pork from fridge, mix in seasoning and water then grind. Cover and refrigerate overnight before packaging and freezing.
my notes: since this has no "cure" this is a cook with heat to eat sausage, not a smoke sausage as you'll need to get the internal temp of the sausages to safe levels to then eat these.
grill em, dress them with onions and peppers, place in your favorite roll/hero/hoagie/grinder bread and enjoy.
Thanks for the recipe,
@Bob Bailey
or do like
@ChuckO does by cooking these in beer with peppers and onions and enjoy! how could one go wrong with a fatty, juicy, flavorful sauseeegee?