How I make homemade sausage. **** Recipe below **** Ingredients 3 pounds well-marbled pork butt, cut into 1" inch pieces then grind 1 tablespoon plus 1 1/2 teaspoons paprika 1 teaspoon cayenne (or to taste) 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1/2 teaspoon ground anise 2 tablespoons freshly chopped Italian parsley leaves 3 tablespoons dry red wine (I used red wine vinager) 1/8 tsp Oregano 2 tablespoons minced garlic 1/8 thyme 1 1/2 teaspoons toasted fennel seeds 2 tsp red pepper seeds Pork casings, optional Directions Grind pork mixture with a medium grind 1/4" or to your preference. Grind all spices together in a small spice grinder if you got it. Then mix with your pork.Put in refridgerator overnite to give spices time to mix.You can fry a patty up to test spices in the morning and adjust if you like. Stuff the meat into the casings Twist to makeslinks I prefer 5-6 inch. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. I prefer natural pork casings for this but other types could be used.