Sausage, Italian, Sweet

Ingredients

• 2 1/2 pounds lean ground pork butt or leaner cuts if desired
• 3 large cloves garlic, crushed
• 1/8 teaspoon dry basil
• 1/8 teaspoon dry oregano
• 1/8 teaspoon cracked rosemary
• 1/8 teaspoon hot red pepper flakes (or to taste)
• 1 1/4 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
• 1/4 cup beef or chicken broth or dry white wine
• 1/2 teaspoon salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)

Directions

1. Hand-trim fat from the outside of meat to your desired fat preference.

Grind the semi-meat coarsely.

1. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
2. Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.