Italian Sausage

Ingredients

10 lb pork butt -- cubed
60 grams salt
20 grams paprika
10 grams garlic -- minced
10 grams fennel seed -- chopped fine
10 grams brown sugar
1 bunch parsley -- chopped fine
2 grams thyme -- fresh
3 grams Harissa paste
1 gram cayenne
1 c dry Vermouth
1 c water

Mix dry ingredients and add to meat. Mix well. Pass three times through
the grinder. Mix wet ingredients with meat. Pipe in casings. Pipe the
casings loose so that you can have room to twist to make links.

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