Sausage Spicy not Hot

Adapted from Charcuterie Italian Sausage page 122

5 lb  Pork Shoulder Country Style Ribs, boneless

40 g kosher salt (18g/kilo)

32 g sugar (15g/kilo)

2T fennel seeds toasted 5 min at 300

1T cumin seeds toasted with fennel, then done with motar and pestal.

3T spanish paprika (original Hungarian paprika) 

2T oregano (original 4T fresh)

2T basil (original 4T fresh)

2t ground pepper

Cut pork into small cubes.

Mix all ingredients, cool 

grind

Howard’s

1000 g pork w fat

50 g Pradhumme’s Veal & Pork Magic

15 g sugar

10 g garlic powder