5Tbl. salt
1Tbl.fennel seed
2ts. coarse black pepper
1Tbl. sugar
3ts. red pepper flakes, (can add more or less to taste)
1ts caraway seed (optional)
1T coriander spice
10lbs. pork butt
grind thru 1/4" or 3/8" plate, in mixer add spices stuff into 32-35mm hog casing (get in meat dept. or ask butcher)
* you need the sausage stuffer attachment*
if you leave sausage out out casing can be used as patties or for calzone.
I would suggest you cook a small amount to decide if you want it to be hot or milder. I think this recipe is pretty mild