Recipe(tried): Italian Sausage for Robin

I make my own Italian Sausage, and have made it for many years. The recipe I use came from a meat market in my old home town. I think the sausage is a matter of taste and what part of Italy the recipe came from originally. I've never found another Italian Sausage that tastes like the recipe I make. It was sold in home front stores by the imigrants from Italy.

ITALIAN SAUSAGE
6 pounds meat (5 pork, 1 beef)
I use a 6 pound pork butt and part of a beef roast.
4teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1/2 cup water

Pepper and fennel seed can be adjusted to your taste.

Remove the pork from the bone and cut into 1 1/2 inch cubes.
Cut beef into cubes.
Toss meat with seasonings and 1/2 cup water.
Store in refrigerator over night and grind the next day.

I grind the meat twice with a course blade and make it into large patties (1/2 cup measure of sausage), freeze them between double layer sheets of wax paper on a cookie sheet and then put them in plastic bags. I used to put the sausage in casings but usually removed the casings to use so eliminated that step.

It is a very simple recipe but tastes like what I grew up eating. Hot sausage sandwiches with fried onions and green peppers on a hoagie bun are a big seller at the local carnivals and the fair.