Ed H’s Italian (Sicilian style) Sausage

From Ed Hoffmann

5 lbs coarsely ground pork butt with 20 % or so fat (I grind the fatty portions separately through a medium or fine plate as my Bride prefers it that way). Keep it very cold!
2 ½ to 3 tsp salt
2 Tbsp fennel seeds
1 ½ tsp black pepper
2 ½ tsp crushed red pepper
5 large cloves garlic finely minced or run through a garlic press
5 bay leaves crushed then blended to fine in 1 cup very cold water

In a large bowl, combine ingredients, mix thoroughly with your hands, and fry up a patty to test for seasonings. Stuff into medium hog casing linking every 4 – 6 inches – make into patties – or roll into pseudo – links in plastic wrap. (I occasionally form it into meatballs for a pasta.)

This – and most- sausage is better with several hours of refrigerator time to blend the flavors before cooking.

Try frying up a patty and having a sausageburger – a different treat !

I most frequently fry up some onion and bell pepper slices in fruity olive oil, gently fry up sausage links –separately, then serve on heated and hollowed out crusty French rolls. My personal favorite!

I have also made this sausage adding a couple Tbsp chopped fresh rosemary and replacing the cold water with a cold, hearty red wine.