Italian Sausage (Wolfson Casing Corp) - cooking recipe

Ingredients

10 lbs coarse ground pork butt or 10 lbs pork shoulder, boneless
4 tablespoons salt
2 tablespoons ground pepper
2 tablespoons fennel seeds
1 tablespoon paprika
2 cups ice water
2 tablespoons crushed red pepper flakes (for HOT ITALIAN SAUSAGE)
1 (5 ounce) package wolfson salted natural hog casings

Preparation

Combine ground pork, seasonings and water. Mix thoroughly using hands to knead mixture.
Fill casings loosely, leaving one inch at each end. Its easiest to use a sausage attachment on your KitchenAid mixer, but you can do it manually using a funnel with a wide opening.
Tie off ends, then twist to form links - about 3 turns. Tie with string.
Refrigerate immediately or freeze up to 2 months.