Italian Sausage Links (Print Version)

# Ingredients:

01 - Pork shoulder, 3 pounds.
02 - Garlic, 4 cloves.
03 - Kosher salt, split, 1 ounce.
04 - Toasted fennel seeds, 2 tablespoons.
05 - Anise seed, 1 teaspoon.
06 - Freshly ground black pepper, 2 teaspoons.
07 - Red pepper flakes, 2 teaspoons.
08 - Cayenne pepper, 1 teaspoon.
09 - Dried oregano, 1 teaspoon.
10 - Marjoram, dried, 1 teaspoon.
11 - Ground coriander, 1/2 teaspoon.
12 - Mustard, ground, 1/2 teaspoon.
13 - Allspice, ground, 1/4 teaspoon.
14 - Optional: White sugar, 1 tablespoon.
15 - Cold water, 2 tablespoons.
16 - Soaked sausage casings.

# Instructions:

01 - Slice pork into bite-size cubes, keep refrigerated.
02 - Smash garlic with a little salt until it’s a paste.
03 - Stir fennel, black pepper, and anise into the paste.
04 - Add everything else, including sugar and water, to the bowl.
05 - Blend pork pieces and spice mixture together by hand.
06 - Sprinkle on the rest of the salt.
07 - Set the mix in the fridge for at least 8 hours or all night.
08 - Chill pork, then grind using a meat grinder.
09 - Carefully stuff meat into casings.
10 - Tie off both ends and portion into links if you like.
11 - Refrigerate sausages uncovered for 24 hours on a rack.
12 - Cook sausages over medium heat, flipping every 5 minutes.

# Notes:

01 - Toasting spices brings out better aromas.
02 - If no meat grinder, a food processor can work.
03 - Leaving sausages to dry improves texture and flavor.

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