Mom & Dad's Sausage

Mom & Dad's Hot Sausage

My mother and father used to make homemade hot Italian sausage when we were kids.  It's good, it's spicy, and it brings back memories.  Luckily my brother saved their recipe.  Here it is.  

8 Lbs
pork butt
32 mm
sausage casings
large cloves of garlic
3 tbl
bay leaves
4 tsp
fennel seeds
2 tsp
3 tbl
black pepper
3 tbl
crushed red pepper
2 tbl

Cut the pork off the bone and into 1" to 1 pieces and set aside in a large bowl.  Put the garlic, salt, and bay leaves in a food processor and process until smooth.  Take the garlic mixture out of the food processor, add all the other spices, mix well, and mix it into the pork together thoroughly.  Set the grinder/sausage stuffer up with the disk with the largest holes and 32mm casing.  Tie one end of the casing shut and poke a small hole in the casing with a toothpick for air to get out.  Stuff the casing, twisting it every 6 to 9.  Lay the sausage on a wax paper covered platter in layers.  Freeze overnight.  Separate into gallon Ziploc bags and store in the freezer.