Recipe Finds We have three recipes here for your enjoyment. Feel free to adjust the ingredients as you see fit. The great thing about sausages is that they can be adjusted to your liking without worrying about a disappointing result. If you have any favorites that you like to share, please post to our message boards, or submit to us to be included in our recipe archive.   Italian Fennel Pork Sausage Ingredients: 2 Boston pork butts, skinned, boned, and cut into small chunks (including fat), weighing 6 pounds after trimming   1/2 tablespoons salt 2 teaspoons black pepper 1 teaspoon crushed red pepper 1/4 cup minced parsley 1/2 cup grated Asiago cheese 4 tablespoons crushed fennel seeds 3 garlic cloves, minced

Instructions: Crisp fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes. In a large bowl, combine all ingredients and thoroughly blend with your hands. Cover the bowl with plastic wrap and refrigerate overnight for flavors to meld. Put seasoned pork chunks through medium plate of a grinder, or pulse several times in your food processor using the chopping blade. Place in a large bowl and mix thoroughly to evenly dis tribute seasonings. Fry a sample patty in melted butter to test for proper seasoning. All sausages can be prepared as patties (the easiest and many think the most flavorful method of preparation), or run through a sausage-stuffer or a funnel into sausage casings, then frozen. Most food processors come with instructions for stuffing casings. Yield: about 6 pounds   Click To Continue