Girardi's Italian Sausage

Course :	Sausages
From:	HungryMonster.com
Serves:	1

Ingredients:

5	pounds	pork butt -- coarse ground
5	teaspoons	fennel seeds
2	tablespoons	hot red pepper -- crushed
5	teaspoons	salt
2	tablespoons	Hungarian paprika
1 1/2	teaspoons	black pepper
1 1/2	cups	water
6	cloves	garlic -- crushed
1	cup	Romano cheese

Preparation:

Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into 1/2lb bags, or stuff into casings. Let sit 12-14 hours before freezing for spices to blend in meat. Or freeze immediately, then let thaw and set 1 day in fridge before cooking.