Recipe I call this "North and South" because it combines flavors common in both northern and southern Italy. This recipe is for a 5 lb batch.
5 lbs. fatty pork butt or 4 lb. pork butt and 1 lb. back fat.
1 1/2 oz. Kosher salt (3 tbsp)
32 grams sugar (2 tbsp)
24 grams minced garlic (1 1/2 tbsp)
2 tbsp fennel seeds lightly toasted and coarse ground
1 tbsp coriander seed lightly toasted and coarse ground
2 t. coarsely ground black pepper
2 tbsp Paprika
3/4 cup ice water
1/4 cup red wine vinegar
Dice pork and fat into 1 inch or so cubes. Mix everything up to water with pork. Grind with small die. Mix with water and vinegar. Stuff. Throughout all use basic sausage making rules.
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