Spicy Hot Italian Sausage

3 lb Pork, butt

3/4 lb Pork, fat

1 tb Garlic, minced

4 ts Salt, kosher

2 tb Fennel, seed

1 ts Pepper, cayenne

1 tb Pepper, red, dried, flakes

2 ts Pepper,black, freshly ground

1/4 c Water, cold

Casings, medium, hog Combine pork, fat, and all other ingredients except water casings in a large bowl. Grind through a 3/8 inch plate. Moisten water and mix until well blended. Stuff into medium hog casings tie at 5 inch intervals. (From, Hot Links and Country Flavors, Bruce Aidells and s Kelly, Knopf 1990)