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I found Voelkel's recipe on this board:

Old World Italian Sausage

2 tea salt
1 tea black pepper
4 tea fennel seed
4 tea Oregano
1 tea garlic powder
1 tea red pepper (optional)
8 pounds boneless pork butt

Sprinkle combined seasonings over meat cubes in large bowl. Toss until well coated. Grind with desired grinding disc and stuff into casing.

We'd like to give it a try as soon as I can find pork butt on sale (my husband found the box of accessories for the KitchenAid mixer we inherited 10 years ago and thinks he espied a meat grinder in there!).

I don't keep garlic powder, I just buy whole garlic bulbs. Any reason I shouldn't use garlic cloves in this recipe? What would 1 teaspoon garlic powder translate to? Would I need to smash up the garlic really thoroughly, or would regular mincing be OK?

Voelkels and anyone else who makes their own sausage: Is this (still) the recipe you use? Any tips for a sausage-making newbie? We'll make patties as I usually crumble Italian sausage anyway for use in marinara sauce and minestre (Italian sausage, bean and cabbage stew).

This is important because our local maker of decent Italian sausage stopped making it, and I've been unhappy with Italian sausage I've tried at local stores (no Italian area here in the Deep South). Oddly, I can get excellent bratwurst here, although that will be the next sausage I try if Italian is a success :-)
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