Homemade Pork Sausage

The most common pork sausage used in Italy is mild and not heavily spiced and is the kind that is best suited for the recipes in this book. I have found it difficult to find a comparable sausage in the U.S. So I decided to try making my own. It is really very simple and, unless you want to make links, no special equipment is needed. You can increase this recipe to make a larger batch and freeze it in single use portions.