Italian Sausage


4 tsp. coarse kosher salt
1 level tbsp. fennel seeds
1 small diced hot red pepper - 1 1/2 inch long (optional) -
can use a few red pepper flakes
1/4 tsp. minced garlic
1/4 cup ice water
2 lbs. lean trimmed pork
3/4 lb. fresh pork fat

Mix all ingredients. Shape into patties or links if you have the equipment. Approximately 2 3/4 pounds.

This recipe is my grandmother’s, Lina Scarpetti, who was born in Italy in 1905.