Joe Jr.'s Homemade Italian Sausage

10 pounds pork shoulder/butt

1 pint ice water

5 tablespoons kosher salt

1 tablespoon sugar

1 tablespoon cracked black pepper, coarsely ground

4-1.2 tablespoons fennel seed

1 tablespoon whole coriander, coarsely crushed with mortar and pestle or spice grinder

1 teaspoon whole caraway seed

3½ teaspoons crushed red pepper flakes

¼ to ½ teaspoon garlic powder

pork casings - if using (ask meat counter how much to purchase based on amount of meat you're using)

Prepare pork casings.

Prepare meat for grinding by cutting into strips and removing any veins or blood tainted meat. Keep meat as cold as possible, working in small batches if necessary. Equip meat grinder with grinding plate containing ¼-inch holes. Feed meat through grinder and refrigerate.

Add salt and sugar to ice water; stirring until completely dissolved. Add remaining spices and stir to incorporate.

Gradually pour seasoned water over meat and stir by hand to incorporate completely.

Feed casings onto machine and feed meat into casing slowly, twisting to form sausage.

Use immediately, or freeze.

Note: Dr. Joe suggests toasting fennel prior to using and adds paprika, red pepper flakes, and dried oregano to his sausage, along with salt. Follow procedure above adjusting seasonings for your own taste.