ITALIAN SAUSAGE Homemade AND cut by HAND. Once you do this - you’ll be granted an Italian Passport

This is real Italian Sausage like you see in Italy. Don’t believe it’s THAT different? Just try it - you’ll never buy store-bought sausage. The secret is in the texture. This is so EASY - let’s do this !!! Don’t make the casing scare you. Packed in salt - it’s not icky and there’s never a worry.
INGREDIENTS FOR PORK SAUSAGE MAKING
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Pork Shoulder = 2.5 to 3 lbs Make sure you have fat. That’s the key. If too lean, add a couple of strips of pork belly.
Casings = smallest pack - remember you can freeze - stuff will never go bad packed in salt
Salt = a heck of a lot
Pepper = a heck of a lot
Garlic - 2 teaspoons when diluted in water - this stuff is potent
Chili pepper powder - up to a teaspoon - you won’t even taste it - I did not taste it in the show
Fennel seeds - that’s up to you - an acquired taste - 1/4 handful is nice

[@mark1952able]

SAW SEIGE! LOL. Good stuff!