Ingredients
- 5 pressed garlic (cloves)
- 5 lb course pork butt (ground)
- 1 c water (cold)
- 1 tb salt
- 1 tb course black pepper
- 1 ts fennel seeds
- 1 ts anise seed
Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog casing or make patties.
