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1 lb fat back
•1 clove garlic (mashed) for every pound of meat
•1 cup cold water
•2 tablespoons salt
•1 tablespoon ground black pepper
•2 tablespoons fennel seeds ground)
•1/2 cup grated romano cheese
•1/2 cup chopped Italian flat leaf parsley
•2 tsp. hot red pepper flakes. (Do not use if you want sweet sausage)
Had to package them up via Vacuum Sealer and freeze, was going out of town. Got the basic recipe off the web but changed to our liking. I am sure some of you folks do this......Hot Italian Sausage and Pancakes.