Ingredients3 pounds well-marbled beef butt, cut into 1" inch pieces then grind1 tablespoon plus 1 1/2 teaspoons paprika1 teaspoon cayenne (or to taste)1 tablespoon salt1 tablespoon freshly cracked black pepper1/2 teaspoon ground anise2 tablespoons freshly chopped Italian parsley leaves3 tablespoons dry red wine (I used red wine vinager)1/8 tsp Oregano2 tablespoons minced garlic1/8 thyme1 1/2 teaspoons toasted fennel seeds2 tsp red pepper seeds

Beef casings, optional

Directions

Grind beef mixture with a medium grind 1/4" or to your preference. Grind all spices together in a small spice grinder if you got it.Then mix with your beef.Put in refridgerator overnite to give spices time to mix.You can fry a patty up to test spices in the morningand adjust if you like. Stuff the meat into the casings Twist to makeslinks I prefer 5-6 inch.Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F.Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. I prefer natural beef casingsfor this but other types could be used.