Sausage Making- Fennel

Grind meat and mix spices to create a Farce meat

Place all meat in stuffer careful to not create air pockets

Use fresh hog casing
Slip over horn using water as lubricant
Using two hands crank the stuffer with your right and adjust the rate of flow with left hand
Coil in rounds
Measuring by eyes twist the sausage to crete links (casing may break if over stuffed, this is where rate of flow from the left hand is important not to stuff the casing to little or to much when stuffing the meat into the hog casing)
Cut link into individual sausages
Label Everything