10 lbs. Pork Butt 4 Tbsp Canning Salt 3 tsp. Fresh ground Black Pepper 1 Tbsp ground Coriander 1 Tbsp Sugar 1 1/2 oz.. Fennel Seed 2 tsp. Anise seed 2 tsp. Red Pepper Flakes 1 Tbsp dried Parsley 8 oz. Cold water
Grind the pork butt thru a 1/4" hole plate. Mix in the spices and water with the meat. Mix thourghly. Stuff into 35mm Hog casings, and twist into 6" links. Let sausage age in the Fridge for 1 day. Then use or wrap and freeze.
