2 1/2 pounds pork (about 70 percent meat and 30 percent fat), cut into 2-inch cubes
3 ounces cold water
2 tablespoons fennel seeds
salt and freshly ground pepper to taste
Pass the pork twice through a meat grinder, using the plate with the widest holes. Mix in the water and fennel seeds, and season with salt and pepper. Test a small amount of the mixture in a sauté pan for seasoning. Proceed with sausage stuffing (pull directions from Dean & DeLuca web).
Makes 6 sausages, each about 5 inches long