---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sausage, Italian, Pork
       Yield: 8 servings
       3 lb Pork, butt
     3/4 lb Pork, fat
       1 tb Garlic, minced
       4 ts Salt, kosher
       2 tb Fennel, seed
       1 ts Pepper, cayenne
       1 tb Pepper, red, dried, flakes
       2 ts Pepper,black, freshly ground
     1/4 c  Water, cold
            Casings, medium, hog
   Combine pork, fat, and all other ingredients except water casings in a
   large bowl.  Grind through a 3/8 inch plate. Moisten
   water and mix until well blended. Stuff into medium hog casings tie at 5
   inch intervals. (From, Hot Links and Country Flavors, Bruce Aidells and s
   Kelly, Knopf 1990)