Italian Sausage I
10 pounds lean pork 2 pounds lean beef 4 pounds fresh pork fat 30 large cloves garlic, peeled and minced 8 teaspoons crushed red pepper 4 teaspoons thyme leaves 8 teaspoons fennel seed, slightly crushed 15 bay leaves, finely crumbled 8 teaspoons salt 4 tablespoons coarsely ground black pepper 1 teaspoon ground nutmeg
Grind meat and fat. Mix all ingredients thoroughly until mixture is completely blended. Stuff into casings. Chill.
Italian Sausage II
2 pounds coarse ground lean pork 1 tablespoon coarse ground fennel 2 bay leaves, crushed 1 tablespoon dried parsley 3 cloves garlic, crushed 1/4 teaspoon hot dried red pepper flakes 1 teaspoon salt 1/4 teaspoon pepper 4 tablespoons water