Hot Italian Sausage

Ingredients

• 1¼ lb Pork Shoulder
• ½ Tbsp Ouzo
• 1½ tsp Fennel Seed
• ¾ tsp Garlic through garlic press
• ¾ tsp Red pepper flakes
• ¼ tsp Kosher Salt
• ¼ tsp Fresh Ground Black Pepper
• ¼ tsp Cayenne

Directions

• Cut the pork up into small enough pieces to go through your food grinder
• add the other ingredients and mix well with your hands
• grind the mixture with the fine extruder
• refrigerate for at least 4 hours, overnight better
• Note, when frying the sausage, if it seems to mild, shake on some additional Cayenne. Remember easy to add, hard to remove