Hi All My 2nd try at making sweet Italian sausage was a success!! This time I used a Boston butt instead of the a shoulder, more fat to lean ratio. The texture this time was right, something you can bite into, used a 5/16 grinding plate same as the last time, but with much better results. I didn't have a spice grinder , so I had to go with whole Fennel & Anise seed. I sure It would have been more Fennel & Anise if they were ground. A little too peppery for my wife, OK for me.
Made 5 lbs using this recipe.
2.2 lbs. well-fatted pork butt
2 tsp. Kosher Salt (or to taste)
2 tsp. Fresh Ground Black Pepper
2 tsp. Crushed Fennel Seed
2 tsp. Coarsely Ground Coriander
2 tsp. Crushed Anise Seed (This is essential.)
1 Tbsp. Dried Parsley Flakes
1/2 tsp. Garlic powder
1 tsp. Sugar
1/4 cup Ice Water
Also made 2 1/2 lbs using this recipe, a simple one. a Little less salt and more Fennel next time
1 Tbs salt
1 Tbs ground Black pepper
1 Tbs Fennel seed
3 /8 cup Ice cold water
Stuffing with a grinder, works but takes alot pressure to get the meat thur the auger into the stuffing tube. I'm looking at the Grizzly 5 lbs stuffer. The only problems I see, "IF" in the future I decide to try my hand at Hot dogs, It does not come with a 3/8 stuffing tube.
Many Thanks to Sam..Martian and all others for their help
Finally I have sausage I can enjoy, not like my 1st try..
Will be making more in the future
Thanks Again Dan