Ingredients
- 5 pressed garlic (cloves)
- 1,300 gr course pork butt (ground)
- 240 ml water (cold)
- 8 gr salt
- 8 gr course black pepper
- 2 gr fennel seeds
- 2 gr anise seed
Add 1 tablespoon. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog casing or make patties.
