Hot Italian Sausages

Yields:	1 batch
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Combine dry spices in spice mill or mortar and grind to coarse texture.

Mix with garlic in small bowl.

Mix meat, fat and spices together in bowl.

In food processor process 1/2 of mixture at a time, being careful not to overprocess.

Fat and meat should remain distinct, but tiny pcs.

Knead all together untill well mixed. Cover and refrigerate for 12 to 24 hrs.

Stuff into casings using sausage stuffer or horn attached to grinder.

Tie off into 5 inch links and hang in cool place to dry.

Or, just refrigerate for 24 hrs, uncovered.

Hold in fridge for up to 3 days, or freeze for longer storage.

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My husband liked the spiciness of this meatloaf. I thought it was pretty good, but needs another egg to help hold it together.