Italian Sausage

Ingredients

• 2 lbs pork butt
• 5 feet of casing
• 1 ½ tsp fennel seeds
• 1 TBSP parsley
• 1 ½ tsp black pepper
• 2 tsp salt

Directions

1. Toast fennel seeds over medium heat for 5 mins and grind.
2. Cut pork into small pieces and mix with all spices.
3. Refrigerate for 1 hour.
4. Grind with a fine blade and stuff meat into casing.
5. Make twists every hand length, fold in parchment and refrigerate for 3 hours.
6. Boil in ¼" water in lidded pot for 10 mins.
7. Remove lid from pot and brown each side of sausage for 2 mins.