I need to have Italian sausage for New Years Eve. I had a 1.29 a pound butt down in the freezer for just the occasion. Cubed it into 1 - 1 1/2 inch cubes. Added about a 1/2 pound of fat I trimmed off my future Canadian bacons and threw it in. Mmmmm, pork. Fennel seed ready for some crackin. And the other herbs and spices. Here's the mix. 7 pounds boneless pork butt ½ pounds fresh pork fat 6 Tablespoons cracked fennel seed 2 tsp garlic powder 2 tsp onion powder 1 tsp paprika 2 tsp parsley 3 Tablespoon kosher salt 2 Tablespoon freshly ground black pepper In a large bowl, toss together thoroughly the pork butt, fatback, fennel, spices, cover with plastic wrap, and leave refrigerated for 2 hours. Grind through coarse plate. Then. Grind through medium plate and stuff into pork casings. Refrigerate, loosely covered, for 12 hours before cooking or freezing. Product must be cooked before serving. My daughter helping me out. I don't have a real stuffer like Nepas. But she did real good. There she blows. I wouldn't need her if I had 4 hands. 7 1/2 pounds of Italian sausage. Fry test. La Familia approved. Let's make some links. Ready for a night in the fridge. We'll freeze some tomorrow. Thanks for watching.